Tis the season to drink all of the peppermint hot chocolate and eat all of the holiday baked goods - if only there was a way to indulge and feel festive as f*** but not completely destroy our waist lines.. Oh wait, there is. I was playing around in the kitchen with what seemed like a bunch of random ingredients and something went terribly RIGHT and I ended up with these bad boys. 

They're chocolate-ey, minty, festive and oh so good. Make them for your next holiday get together and watch the look on peoples faces when you tell them the secret ingredient - okay I'll tell you.. It's CHICKPEAS! No one is going to believe that they're this healthy, I promise. 



1 Cup of Cooked Chickpeas

1/2 Cup Almond Butter - I used this one 

1/4 Cup Pure Maple Syrup 

1/4 Cup Unsweetened Cacao Powder - can sub Cocoa

1/3 Cup Coconut Flour 

1/3 Cup Unsweetened Dairy Free Chocolate Chips 

1.5 Tsp Natural Peppermint Extract


1 Bar or 1/2 Cup Unsweetened Dark Chocolate - I used this bar

1 Tbsp Coconut Oil

*Optional* Festive Sprinkles or Coarse Sea Salt - to top (I did half and half)


1. Add all filling ingredients into a food processor and pulse until well combined. The batter should be a thick dark chocolate hummus consistency. 

2. Roll dough into balls and place on a baking sheet, refrigerate for 1 hour.

3. Melt chocolate and coconut oil in a double boiler (bowl overtop of a pot of boiling water) make sure to stir constantly to avoid burning. 

4. Remove tray from fridge and dip each ball into the chocolate rolling with a fork until evenly coated, immediately top with salt and/or sprinkles (they dry quickly).

5. Pop the coated truffles back into the fridge for 1.5-2 hours to set fully.


*Makes roughly 24 depending on size*

*These store well in the fridge for 1 week or in the freezer for about 30 days*

*NOTE* If bringing to a party I strongly suggest getting small individual paper liners to serve in because the truffles tend to melt a little on the bottom after they have been out of the fridge for a while.

xo - LU