Red Lentil Chocolate Truffle Bites
Ingredients
- 1/2 cup (100g) Red Lentils, cooked and cooled (1/4 cup (50g) dry)
- 1 1/2 cups (180g) Ground Almonds (can substitute with oat flour if nut free)
- 1/4 cup (25g) Cocoa Powder
- 1/4 cup (60g) Almond Butter (or nut/seed butter of choice)
- 1/4 cup (85g) Honey or Maple Syrup
- 1 tsp Vanilla Extract
- 1/4 tsp Ground Cinnamon, optional
- Pinch of salt
Coating *optional:
- 1/4 cup (20g) Sweetened Coconut, Flake
- 1/2 cup (90g) Semi-Sweet Chocolate Chips, melted
- 1/4 cup (30g) Pistachios, chopped (or nuts of choice)
- 1/4 cup (30g) Dark Chocolate Covered Puffed Quinoa
Directions
- Bring 2 cups of water to boil and cook the red lentils for about 15 min (or to a mushy consistency). Once cooked, drain any excess water and let allow lentils to cool.
- In a food processor combine the cooked red lentils, ground almonds, cocoa powder, almond butter, honey or maple syrup, vanilla extract, ground cinnamon (if using), and a pinch of salt. Mix until all ingredients are well incorporated. If the mixture seems too dry, you can add a little more almond butter or honey to help bind it together.
- Using a cookie scoop or spoon, scoop out about a tablespoon of the mixture and roll it into a bite-sized ball. If desired, roll the balls in toppings of choice.
- Place the balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to allow them to firm up.
- Once chilled, your Red Lentil Chocolate Truffles are ready to be enjoyed! Store any leftovers in an airtight container in the refrigerator for up to a week. Enjoy!
Prep Time: 30 Minutes
Chill Time: 30 Minutes
Total Time: 1 Hour
Yield: 16 Truffle Bites
Thanks to @theholisticbanana
www.bulkbarn.ca