- 1 cup canned garbanzo beans, rinsed and drained
- 12 Medjool dates, roughly chopped
- 2 Tbsp. pure maple syrup
- 1 Tbsp. vanilla paste
- 1/2 – 1 tsp. maple extract*
- 1 tsp. vanilla extract
- 1–2 Tbsp. oat flour
- 1 tsp. espresso powder
- 1 tsp. vanilla powder**
- 1/4 cup cacao nibs or vegan mini semi-sweet chocolate chips
- 1 Tbsp. finely ground coffee (do NOT use espresso powder!)
- 1/2 Tbsp. cacao powder
- In the bowl of a food processor, add the beans and pulse a few times to pulverize. Now add the dates, maple syrup, vanilla paste, the extracts and espresso powder. Process until smooth, stopping the machine to scrape down the sides a few times.
- Add oat flour and process again. Stop and scrape down the sides of the machine several times. Pour in the cacao nibs and pulse a few times to incorporate. If using chocolate chips, add them after you’ve scraped the mixture into a bowl, then stir them in.
- Scrape the mixture into a small bowl, then cover and chill in the refrigerator for a few hours or overnight.
- In a small bowl, whisk together the ground coffee and cacao powder. Scoop up about 1 tablespoon truffle dough, roll into a ball and then roll through the coffee/cacao powder mixture. Place in an air-tight container. Continue in this manner with the remaining dough. Keep truffles refrigerated.
- *taste the truffles first with the lesser amount of maple extract, then add more to taste. Maple extract is pretty powerful stuff.
- **if you don’t have vanilla powder, just add more vanilla paste or extract.