Lent is still going, so I'll keep sharing Lenten recipes. Today's topic is chickpea "truffle" candies. I used dates, honey, and a little powdered sugar as sweeteners, but that's not set in stone — use what you have on hand, though the dates are really non-negotiable; they make a genuine difference. Chocolate and cocoa are added to mask the flavor of the chickpeas and give our candies a rich, chocolatey taste. For extra aroma, I used orange zest, since oranges pair beautifully with chocolate. But if you'd like, you could use lemon instead — that works great too — or add a hint of vanilla or almond extract. These candies are very versatile. And of course, the most important thing: you absolutely cannot taste the chickpeas. Everyone I've shared these with had no idea what they were made from!
Ingredients:
- 250 g cooked chickpeas
- 50 g dates
- 30 g honey
- 30 g 56% chocolate
- 2-3 tsp cocoa
- 2-3 tsp powdered sugar
- 1-2 tbsp orange juice
- zest of half an orange
How to cook chickpea "truffles"
Cook the chickpeas in salted water until completely tender. This time I used ready-made cooked chickpeas. Let the chickpeas cool completely, then drain them in a colander to remove any excess liquid. Place the chickpeas in a food processor. Add the dates, honey, melted chocolate, cocoa, powdered sugar, and orange zest.
Blend everything thoroughly. Gradually add 1-2 tablespoons of juice to help the mixture blend more smoothly. Add as little juice as possible — just enough to help the mixture come together. If you add too much juice, the candies will be too soft.
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