- 1cup well-cooked and drained chickpeas(or white beans instead)
- 2tbsp coconut sugar*Note: For Stage 1 Anti Candida Diet, omit the coconut sugar and use more stevia, to taste.
- 3tbsp smooth natural seed or nut butter (such as almond)
- 1tbsp Coconut oil
- 1tsp Ground Cinnamon
- 2tsp pure vanilla extract(or 2 tsp vanilla powder)
- 1/8tsp pure stevia powder(or 1/4 teaspoon vanilla or chocolate-flavored pure liquid stevia)
- 3tbsp coconut flour
- 2 1/2tbsp unflavored or vanilla raw protein powder (pea or rice)
- 1pinch fine sea salt
- 3tbsp plain or vanilla unsweetened almond milk or other allowed nondairy milk or more, as needed
- 1/3cup homemade carob or chocolate chips
Chocolate Coating (optional)
- 1/4cup raw cocao powder
- 3tbsp Coconut oil
- 1/8 to 1/4tsp pure stevia powder, or 1/4 to 1/2 teaspoon (1 to 2.5 ml) pure liquid stevia(or 1/2 teaspoon (2.5 ml) vanilla powder, or 1 teaspoon (5 ml) pure vanilla extract)
In the bowl of a food processor, process the chickpeas, coconut sugar, seed butter, coconut oil, cinnamon, vanilla, and stevia until very smooth. Add the coconut flour, protein powder, and milk and process until the mixture comes together in a very soft dough.
Stir in the chips by hand; don’t process again. As a snack, you can eat the dough right away.
For truffles, scoop about 1 tablespoon (15 ml) of the dough at a time and place on a cookie sheet. Freeze until just firm, then roll into balls. For uncoated truffles, store in a covered container in the refrigerator for up to 4 days, or freeze. If coating in chocolate, return the truffles to the freezer while you prepare the chocolate coating.
Making the Chocolate Coating
Place a medium-size metal or heatproof glass bowl over a small pot containing about 1 inch (2.5 cm) of simmering water (be sure that the bowl is big enough to cover the pot, and that it isn’t actually touching the water). Place the coating ingredients in the bowl and stir frequently until everything is melted and smooth. Remove the bowl from the pot.
To coat the truffles: Place a ball on a fork and dip into the chocolate, allowing any excess chocolate to drip back into the bowl. Tap the fork against the top of the bowl so that excess chocolate drips through the tines and back into the bowl. Slide the ball off the fork and back onto the cookie sheet, and repeat to coat the remaining balls.
Return the cookie sheet to the freezer to chill just until firmed up. You may repeat the dipping process for a thicker chocolate coating. Store in a closed container in the refrigerator for up to 5 days. May be frozen.