These rich, velvety bites are a delightful bonbon, combining the deep flavour of dark chocolate with the surprising creaminess of black beans. Packed with nutrients, they’re the perfect indulgence for anyone looking to share something special with their someone special, without compromising on health goals.
Bean or bust
Black beans are a powerhouse of plant-based protein and give these truffles their creamy texture. If you don’t have any in your pantry, feel free to substitute the same weight of red kidney beans or navy beans.
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Chocolate Black Bean Truffles
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Ingredients
- 13.5 oz can no-salt-added black beans rinsed and drained
- 1 Tbsp coconut oil melted
- 2 Tbsp maple syrup
- 1/2 cup Dutch processed cocoa powder
- 2 Tbsp vegan chocolate protein powder
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- Crushed freeze-dried fruit shredded coconut, or additional cocoa powder, to coat
Instructions
- In bowl of food processor, add beans, coconut oil, and maple syrup and blend until thoroughly puréed, scraping down sides of bowl, as needed, with rubber spatula. Add cocoa powder, protein powder, vanilla extract, and sea salt. Blend again until a thick, fudgy mixture forms.
- Using a 1 Tbsp measuring spoon or small cookie dough scoop, portion truffle mixture before rolling into balls between your hands. Continue until all truffle mixture is used up.
- Roll truffles to coat in cocoa powder, crushed freeze-dried fruit, or finely shredded coconut. Serve and enjoy. Truffles will last for up to 1 week in an airtight container in refrigerator. They may need to be recoated in desired topping before serving.
