An unconventional twist on a classic cookie flavor that delivers a surprising treat!
Yes, hummus! You read that right. I know it may sound weird, but trust me, it isn’t as weird as you may think. Have you heard of dessert hummus? If yes, then this is a fun twist on dessert hummus with the snickerdoodle flavor. Basically taking classic flavors and adding some chickpeas into the whole mix. Followed by a ton of white chocolate and that’s how these truffles were born.
This recipe was inspired by the holidays, but also the dessert hummus trend in general. I was able to get my hands on the delighted by dessert hummus, the brownie batter flavor, from Costco and I was hooked. It is so good, you really only need a spoon to enjoy it, that’s how good it is.
I, unfortunately, don’t have access to any of their other flavors so I wanted to recreate my own version but alter it a little to turn it into these truffles. It takes about 5 minutes to blend up the hummus and scoop it onto a pan to chill before covering it in creamy dreamy white chocolate. Seriously so easy and relatively simple ingredients.
To me dipping anything in chocolate is usually a good choice, but it can also get a bit messy. But I feel like the pros outweigh any cons that may come with dealing with the mess of dipping chocolate. You can accomplish it in two ways. Simply dunk the chilled hummus balls in the white chocolate or pour the white chocolate over the top of the hummus balls. Either way, you want the white chocolate, it just makes these delicious.
If you want to just use the hummus to enjoy on its own, you can add a touch more coconut milk to get it a little smoother and less thick. Pair it with some sliced apples, pretzels or some graham crackers and your kids and friends will love you!
Snickerdoodle Hummus Truffles
Ingredients
- 1 12 ounce can of chickpeas, rinsed
- 1 tsp vanilla
- 1/4 cup coconut milk
- 1/4 cup coconut oil
- 2 tbsp maple syrup
- 4 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 cups white chocolate
Directions
- Step 1 Open and rinse chickpeas before placing into blender or food processor.
- Step 2 Add coconut milk, coconut oil, cinnamon, salt, vanilla, and syrup with the chickpeas and blend until smooth, about 5 minutes.
- Step 3 Place mixture in the fridge or freezer for about 5-10 minutes to chill.
- Step 4 Scoop into even sized balls, about an inch in size, onto a parchment lined surface and let chill again for another 10-15 minutes in the fridge or freezer until firm.
- Step 5 Melt 1 1/2 cups of white chocolate, melt using a microwave safe bowl, heating in 15 to 20 second intervals until melted.
- Step 6 Coat each ball evenly in white chocolate and let set in the fridge when done, then enjoy!
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