How to Make Cardamom-Orange Chickpea Cookie Dough Truffles
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In a food processor, blend chickpeas, almond flour, almond butter, sweetener, orange zest, vanilla, cardamom, and salt until smooth and dough-like.
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Chill mixture in fridge for 30 minutes to firm up.
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Scoop out heaping teaspoons and roll into balls.
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Roll each truffle in shredded coconut until coated.
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Refrigerate at least 20 minutes before serving.
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Keep in an airtight container up to 5 days.
Pro Tips for Perfect Cardamom-Orange Chickpea Cookie Dough Truffles
- Prep Ahead: Plan for chill time so the texture sets properly before serving.
- Storage: Keep refrigerated in an airtight container; serve chilled for the best texture.
- Substitutions: If you’re out of canned chickpeas, drained and rinsed, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: If it feels soft, give it a bit more chill time—desserts like this firm up as they cool.
Frequently Asked Questions
How do I store Cardamom-Orange Chickpea Cookie Dough Truffles?
Keep in an airtight container in the fridge; it holds well for several days. For best texture, serve chilled.
Can I freeze Cardamom-Orange Chickpea Cookie Dough Truffles?
Yes—freeze in a single layer until firm, then transfer to a freezer bag or container. Thaw in the fridge for best texture.
What can I substitute for canned chickpeas, drained and rinsed?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.