February is a month of hearts! With just a couple days till Valentine’s day, and February being heart health month, I’d like to invite you experiment a little more with pulses! They’re high in fibre, low in fat and a great source of protein. Moreover, eating more plant-based protein is not only a great way to show you & your beloved heart some love, but also giving some love back to dear mother earth. Pulses are great in salads, as dip and yes… even as dessert! What better way to say ‘You make my pulse race‘ than with a treat made of pulses? Be warned, this recipe makes a BIG batch – so it’s perfect for sharing at work, with loved ones and neighbours!
Heart Beat Truffles
MAKES: 35 Servings
PREPARATION TIME: 20 MINUTES
EQUIPMENT: MEASURING CUPS AND SPOONS, FOOD PROCESSOR/HAND BLENDER, COOKIE SCOOP OR SPOON, INSTANT POT.
- 1 1/2 cup (375mL) Chickpeas
- If using an Instant Pot to cook chickpeas: rinse chickpeas and add into instant pot (1 part dried chickpeas, 4 part water). Place the lid on, close the valve and set to ‘Beans’ for 35 minutes. Allow for natural pressure release before opening the pot (total time ~45-50 minutes).
- 1 cup (250mL) Peanut Butter (can substitute with Almond Butter)
- 1/2 cup (125mL) Dates (soaked with hot water to soften as required)
- Optional: 1 Tbsp (15mL) Chia Seeds
- Optional: 1 Tbsp (15mL) Flax Seed Powder
- 1 cup (250mL or 175g) Dark Chocolate Chips
- 2 tsp (10mL) Coconut Oil
- For a ‘Ferrero Rocher’-type treat: 3/4 cup (190 mL) Hazelnut – set 35 whole nuts aside and crush the remaining portion for dusting the outside
- Topping of Choice: Crushed Pecans/Almonds/Pistachio, or Sea Salt
- In a food processor, pulse chickpeas until a smooth consistency.
- Add peanut butter, softened dates and pulse until a dough-like consistency.
- Optional: Stir in chia seeds and flax seed powder.
- Using a cookie scoop or spoon to portion, begin rolling the dough into individual truffle balls and place on a parchment-lined baking tray. If making a hazelnut version: place a whole hazelnut in the middle of the chickpea dough.
- Place truffle balls in the refrigerator for 20 minutes to let harden.
- In a double boiler (or place a heat-proof bowl on a boiling pot of water), melt chocolate until thin and add coconut oil.
To melt in microwave: heat with 30 second increments, stirring in between until fully melted.
To melt in Instant Pot: add 1 cup of water into the pot and place chocolate chips in a heatproof glass bowl. Turn instant pot onto ‘Sauté’ function and stir occasionally until chocolate has melted.
- Dip each truffle individually in the chocolate. Using a fork to pick up the truffles, and let excess drip off. Place back onto the lined baking tray, sprinkle with topping of choice (or roll in crushed hazelnut).
- Place back in fridge for about an hour to set.
- Store in airtight container for 5 days in fridge.
Per Serving (1 Truffle with Hazelnut)
Calories: 110 kcal
Fat: 8 g
Carbohydrates: 8 g
Fiber: 2 g
(Net Carbohydrate: 6 g)
Protein: 3 g
A source of:
1/2 a serving of ‘Meat and Alternatives’ per serving