In the ingredients you specify the weight, of cooked chickpeas. But, not to be mistaken, I took the dry chickpeas 150 grams. Pour the dry chickpeas in cold water in a ratio of 1:4 and leave overnight (or 12 hours).

After a time the water is drained, pour the chickpeas with fresh water in the same ratio of 1:4 and cook for an hour (or until done). In the process of boiling water I salted. Ready chickpeas recline on a sieve and allow to cool, measure out 150g of Cooked organic coffee, measure out 30 ml and give to cool completely. Prunes wash and soak in brandy for 30 minutes.

Grind in a blender the chickpeas, adding a Cup of coffee, maple syrup and brandy, which is not absorbed in the prunes. I liquid took a little longer - I added a couple tablespoons of syrup in the process of grinding up the chickpeas. Separately grind into flour 20g coconut flakes. Prunes finely chop. Crushed chickpeas mass lay out in a bowl, add coconut flour, cocoa powder and chopped prunes.

Knead the mass until smooth, adjusting the process consistency and the sweetness of future truffles. I added a little powdered sugar for sweetness. If the mass is too liquid and does not hold shape, you can add more cocoa or coconut flour. Remove a lot of it in the fridge for 2 hours until cool.

Form small balls and take now in the freezer for 1-2 hours to let the balls harden.

Coat the truffles.

Ready-made sweets refrigerate to final solidification, at night.