7 Ingredient Chickpea Blondie Truffles

Ingredients
- 1 x 15oz can of chickpeas (or other white bean)
-1/4 cup nut butter (peanut, cashew, tahini, almond)
-1/4 cup GF sprouted oats, processed into flour in a food processor
-3 tbsp maple syrup (or honey / agave)
-1tsp vanilla
-1/2 tsp salt
-1/4 cup mini chocolate chips
-8 oz white chocolate or dark chooclate (to coat, optional)
-2Tbsp coconut oil

Method
-In a food procerssor, blend up all the ingredients except chocolate chips, until you reach a cookie dough like consistency.

-Stir in chocolate chips and mix until evenly distributed.

-Using a cookie dough scoop, scoop out the dough balls and place them in a parchment lined pan.

-Freeze the dough balls while melting the white chocolate.

-If coating with white chocolate, bring a small pot of water to a gentle simmer.

-Place a heat safe bowl over top of the bowl and let the chocolate and coconut oil melt. Mix to combine.

-Take the frozen cookie dough balls out of the freezer and carefully dip them into the chocolate mixture. Then, set them in the freezer to firm up.

- They are ready to eat once the chocolate coating is firmed. Store in an airtight container in the fridge for 3 weeks or freezer for up to 3 months.