Spicy Chocolate Black Bean Truffles
These chocolate black bean truffles are dairy-free, gluten-free, and grain-free. They are also spicy, creamy and high in protein.
Ingredients
- 2 cups cooked black beans or 1 x 19-oz. can of organic black beans (if using canned, drain and rinse VERY well)
- 3 Tbsp almond or other nut/seed butter
- 1/2 cup cacao powder
- 2 Tbsp melted coconut oil
- 1/2 cup raw honey (replace with maple syrup for a vegan substitute)
- 1 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 tsp chile powder
- 1/4 tsp ground cayenne
[For the coatings]
- ¼ cup honey or real maple syrup to coat optional
- Variety of coverings such as raw cacao, melted chocolate, shredded coconut, crushed nuts such as pecans or pistachios, fine, crushed Goji berries or other coatings of choice optional
Instructions
-
Add all ingredients to a high-powdered blender or a food processor. The texture won’t be quite as smooth as in a blender but it will still work. Blend until it is as smooth as possible.
-
Pour into a medium bowl, spoon the top and leave to chill in the fridge for a minimum of 2 hours.
-
Line a baking sheet with parchment paper. After 2 hours in the fridge, the texture of the truffles should be thick and set. Using a small ice cream scoop or a spoon, measure out equal amounts of the truffle mixture (about 2-3 Tbsp) and roll them until smooth. If the mixture is still sticky and has not firmed up enough to roll, place the truffles in the freezer for 15 minutes and then re-roll them until smooth.
-
Chill the truffles in the fridge until you are ready to coat them.
-
Pour about ¼ cup of maple syrup into a small bowl.
-
Place and/or prepare each coating in a separate small bowl and line them up next to the maple syrup.
-
Dip each truffle into the maple syrup and then roll in your chosen coating. Repeat for each truffle. I covered some truffles fully and others only half for a different presentation. Freeze for 30 minutes.
-
Any leftovers should be refrigerated or frozen, but I’d be surprised if there are any! If storing them in the freezer, leave them out for 10 minutes before serving.
Recipe Notes
To make these chocolate black bean truffles vegan, swap the honey for maple syrup.
The coatings are optional but highly recommended! I usually use raw cacao, crushed Goji berries, almond meal and shredded coconut, but feel free to change them up based on what you have in the house.