These terrific chocolate truffles are nut-free and vegan, making them the perfect alternative to Ferrero Rochers. This recipe combines NOMO's delicious chocolate with a chickpea centre and oaty crumb to create a tasty chocolatey treat for everyone!

INGREDIENTS

    80 ml soya cream
    164 g NOMO Creamy Choc Bar (2 large bars)
    40 goats
    20 chickpeas tinned
    1 ½ tbsp syrup
    1 ½ tsp ground cinnamon
    164 g NOMO Hazlenot Crunch Choc Bar (2 large bars)

INSTRUCTIONS

Heat the soya cream in a saucepan over a gentle heat until just boiling. Then remove from the heat and stir in the NOMO Creamy Choc broken into pieces until it is melted and you have a smooth ganache. Transfer to a container, cover and chill in the fridge for at least 2 hours.

Preheat your oven to 180C. Toss the oats in 1 tbsp of syrup and 1 tsp of cinnamon then spread evenly on a lined baking tray. Bake for 5 minutes then stirs before baking for a further 5 minutes. Careful not to burn them because you want them crispy and golden brown but not charred.

Drain your tinned chickpeas and dry with a kitchen towel. Select 20 individual peas then toss them in ½ tbsp of syrup and ½ tsp of cinnamon. Spread them evenly over a lined baking tray and bake for 15 minutes. Save the rest of your chickpeas for another recipe.

Leave your oats and chickpeas to cool completely. Once cooled, add your oats to a food processor and blend slightly. You want them ground into small chunks but not a fine crumb. You can also do this by grinding the oats in a pestle & mortar or by bashing them in a sandwich bag if you don't have a food processor.

When your ganache is firm, scoop out approximately ½ a tbsp and roll around a chickpea. For extra precision to make sure they are even, each ball should weigh about 20g. Once rolled, place on a non-stick tray and return to the fridge to firm up for a further hour.

Gentry melts the NOMO Hazlenot Crunch in a bowl over a pan of simmering water. Once melted, stir in your oats so they are combined well.

Carefully take your truffles one-by-one and coat them in the melted chocolate then return to your non-stick tray. Chill until they have all set firm then return to room temperature to serve.

 Recipe Provided by Nut Less Kitchen

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