Oh my goodness you guys, these gluten-free truffles are amazing, and lentils are the main ingredient! This would be a great thing to bring to or serve at a holiday party, or even to give to friends and family as gifts.
Here’s the recipe—They take about an hour and 15 minutes to make, and yield 36 servings.
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2/3 of a cup of split red lentils
1 cup of honey
1 and 1/3 cup peanut butter (smooth, not crunchy)
1/3 cup cocoa
1/8 tsp salt
1/3 cup sesame seeds
1/2 cup unsweetened coconut
1/2 cup cocoa (as a garnish)
1/2 cup unsweetened coconut (as a garnish)
1) In a small saucepan, cover the lentils an inch or two inches of water. Bring it to a boil and simmer until the lentils are soft (about 5–10 minutes). Briefly rinse the lentils, drain, and let it cool in a colander. Lay out a double thickness of sturdy paper towel on the counter. Using your hands and working one handful at a time, squeeze out as much water as possible from the lentils and spread lentils out on a paper towel. Cover with another two paper towels and press or gently wring to remove more liquid. The lentils should have a powdery texture. Transfer the lentils to a food processor bowl.
2) Pour honey over lentils, and process until as smooth as possible. Add peanut butter and process until the mixture stiffens, about a minute. Transfer to a medium bowl and add cocoa, salt, sesame seeds, and coconut, and stir until thoroughly combined. Cover and refrigerate until firm (about 1–2 hours in fridge, or 30 minutes in the freezer)
3) Roll into balls about 1 inch in diameter (2 Tbsp), and roll in additional cocoa or coconut to coat. Store in a sealed container in the fridge for up to 2 weeks.
I came across this recipe at a gathering I went to, and it’s from the company Lentils https://www.lentils.ca/recipe/honey-cocoa-balls-with-red-lentils/