Preparation

1. Add the chickpeas, nut butter, cocoa powder, and a pinch of salt to a blender or food processor. Blitz until completely smooth and thick, forming a fudgy, ganache-like texture. Scrape down the sides as needed. 
2. Scoop out small portions and roll into bite-sized balls. Place them on a tray lined with parchment paper. 
3. Freeze for 15 minutes until the truffles are firm to the touch. 
4. Melt the dark chocolate gently (in a heatproof bowl over simmering water or in short bursts in the microwave). 
5. Roll each truffle in the melted dark chocolate until fully coated.mPlace back on the parchment paper and sprinkle lightly with sea salt. 
6. Return to the freezer for another 10–15 minutes until set. 
7. Bite into your rich, chocolatey chickpea truffles and enjoy  yum! 

Tips 

• Store in the fridge or freezer for a firmer, fudgier bite 
• Add a splash of vanilla or maple syrup if you like them sweeter 
• Roll in cocoa powder instead of chocolate for a quicker version