Mình phải thú nhận một điều rằng mình không thể nào cầm lòng trước những đồ tráng miệng có sự góp mặt của Chocolate. Cái vị đắng trước ngọt sau đặc biệt ấy thật biết làm người ta say đắm. Lâu rồi cũng không lăn lộn làm bánh trái gì nên nhân chiều Hà Nội mưa dầm, mình làm Bánh Chocolate ăn cho đỡ buồn nè
Yield: 18-20 truffles
- 1 cup rolled oats (certified gluten-free, if required)
- 1/2 cup + 1 tablespoon cooked (or canned) chickpeas
- 1/2 cup cashew butter (I used this recipe, but used more cashews in place of the macadamia nuts, and left out the maca powder)
- 1/4 cup maple syrup
- 1-2 packets of stevia (optional- if you want the filling to be sweeter)
- 1/4 teaspoon salt
- 1 cup bittersweet/dark chocolate chips
- cacao nibs for sprinkling
- Combine the oats and chickpeas in the bowl of a food processor and pulse until they are in small pieces. Add the cashew butter, maple syrup, and salt and process until it forms a smooth ball. You may need to scrape the sides a few times. Taste it to see if it’s sweet enough. If you want it sweeter, add the stevia and process until combined.
- Line a baking sheet with parchment paper. Use a tablespoon to scoop level spoonfuls and then use your hands to roll the filling into a ball. Repeat with the rest of the filling. Place the baking sheet in the freezer and freeze for 20-30 minutes.
- Melt the chocolate chips in a small pot on low heat. One by one, drop one of the balls into the chocolate and use a spoon to completely cover it with chocolate, scoop it out and place back on the baking sheet. While the chocolate is still wet, sprinkle a tiny bit of cacao nibs on top of each truffle. Once they are all done, allow them to sit at room temperature until the chocolate is set. Refrigerate until ready to eat (the chocolate begins to get a little melty after about 5-7 minutes, so it is best to keep them refrigerated until right before you eat them). Enjoy!