Prep the Chickpeas & Melt Chocolate:Drain and thoroughly rinse the chickpeas to remove any excess liquid. Melt 1 cup (175 g) of dark chocolate chips either in the microwave (in 30-second intervals, stirring each time) or on the stovetop using a double boiler.

Blend the Truffle Mixture:Add the chickpeas, tahini, melted chocolate, and maple syrup to a food processor or high-speed blender. Blend for about 45–60 seconds until smooth and fully combined. You can choose to chill the mix before you move on to the next step to make shaping it easier.

Scoop & Chill:Use a cookie scoop to portion out the mixture and place each scoop onto a parchment-lined baking sheet. Freeze for 15–20 minutes, allowing the truffle mixture to firm up. Once chilled, roll each portion into a smooth ball and return to the freezer for another 10 minutes.

Prepare the Coating:While the truffles are in the freezer, melt the additional dark chocolate for coating. Stir in 1 tbsp (15 ml) of coconut oil for a smoother, glossy finish.

Coat the Truffles:Dip each chilled truffle into the melted chocolate and return it to the parchment-lined baking sheet. Add any optional toppings immediately after coating while the chocolate is still soft. Freeze again until the coating hardens.

Storage:Transfer the truffles to an airtight container. Store in the fridge for 7–10 days or in the freezer for up to 1–2 months.