Chocolate Black Bean Truffles
Servings
22truffles
Servings
22truffles
Ingredients
  • 13.5oz can no-salt-added black beansrinsed and drained
  • 1 Tbsp coconut oilmelted
  • 2 Tbsp maple syrup
  • 1/2cup Dutch processed cocoa powder
  • 2 Tbsp vegan chocolate protein powder
  • 1tsp vanilla extract
  • 1/4tsp fine sea salt
  • Crushed freeze-dried fruitshredded coconut, or additional cocoa powder, to coat
Instructions
  1. 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.
  2. 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.
  3. 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.