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 special someone, 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.
Chocolate Black Bean Truffles
Ingredients
- 14 oz (398 mL) can no-salt-added black beans, rinsed and drained
- 1 Tbsp (15 mL) coconut oil, melted
- 2 Tbsp (30 mL) maple syrup
- 1/2 cup (125 mL) Dutch processed cocoa powder
- 2 Tbsp (30 mL) vegan chocolate protein powder
- 1 tsp (5 mL) vanilla extract
- 1/4 tsp (1 mL) fine sea salt
- Crushed freeze-dried fruit, shredded coconut, or additional cocoa powder, to coat
Directions
01
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.
02
Using a 1 Tbsp (15 mL) 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.
03
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.
