Cardamom & tahini truffles w/ oats and chickpeas
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
  • 1 can of chickpeas (400 g)*
  • 140 g (1 cup) soft dates**
  • 100g (3/4 cup) oat flour (plain oats blended into a flour in the food processor)
  • 3-4 tbsp (about 30 g) cocoa
  • 4 tbsp (1/4 cup) tahini (or you can also use any nut butter)
  • ½ tsp cardamom powder
  • pinch of salt, optional
  • Topping and coating:
  • 100 g dark chocolate (70-86%), optional
  • OR cacao powder, optional
  • Sesame seeds to decorate
  1. Add the chickpeas, dates and tahini to your blender and blend until you have a smooth mixture.
  2. Add the oat flour, cacao, cardamom and a pinch of salt. Continue blending until everything is well mixed.
  3. When everything is combined, start shaping into (approx. 20) balls.
  4. If you are coating with cacao; put few tablespoons of cacao in a bowl and roll 2-3 balls at a time to coat.
  5. If you are coating with dark chocolate; place the chocolate in a glass bowl set over a saucepan filled with few centimeters up with water. Bring the water to a simmer and leave simmering until the chocolate melts in the bowl. Put each ball in the melted chocolate until fully coated. It is good to use a fork to take them out, and then transfer them to a baking rack or a cutting board with baking paper, sprinkle with sesame seeds and allow the chocolate to harden.
Calories: 59 | Fat: 2 g | Fiber: 2 g | Protein: 2 g |
* or 240 g cooked chickpeas.
** if you're using hard dates, soak them in hot water for 15 minutes to soften then drain and rinse before adding to the blender.

Can be stored in the fridge for up to two weeks and in the freezer for up to 4 weeks.
Recipe by heilsulind at