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:

1. 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.
2. 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.
3. 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.
4. Place the balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to allow them to firm up.
5. 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