Do you like chocolate? If you’re here, the answer is probably yes. If not, you’re most likely lost.
You may or may not have seen black beans popping up in dessert recipes such as brownies and truffles.
To be honest, I have always been curious and intrigued about black bean dessert recipes but never took the plunge. Until now.
Let me tell you something that everyone who tasted them reassured me of:
YOU WOULD NEVER KNOW THERE ARE BLACK BEANS IN THESE TRUFFLES.
These will be made again. And again.
I first stumbled upon a similar truffle recipe here and there in blogland, however I believe Jacqui of So Good and Tasty deserves credit for the original black bean truffle recipe. I modified the recipe but they are all virtually based around the same ingredients.
These black bean truffles are full of protein, fiber and will most definitely satisfy your chocolate craving. They have the same consistency as a chocolate truffle with that similar, somewhat doughy consistency. I personally think are best served from the fridge. Oh yes, and they are gluten-free!
They almost remind me of a flourless chocolate torte. They have that same rich taste and fudgy texture. Ahhh, I’m in love with these.
My first bite of these was not when they were in truffle form, rather straight out of the food processor. Just a forewarning, you will have to stop yourself from eating the ‘dough’ by the spoonful.
Tip: wet hands before rolling to prevent sticking. I’ve created a short video to show how I rolled these:
Future kids beware. It looks and tastes like chocolate but it’s probably black beans (insert evil laugh).
- 1 (15.5 oz) can black beans, drained and rinsed
- 1½ Tbsp coconut oil
- ¼ tsp vanilla extract
- 2½ Tbsp honey
- 2 Tbsp chocolate pudding powder (or chocolate protein powder)
- 5½ Tbsp unsweetened cocoa powder
- 1 (16 oz) package Chocolate CANDIQUIK Coating
- Drain and thoroughly rinse black beans. Place beans, coconut oil, vanilla and honey in a food processor and blend until smooth. Add chocolate pudding powder and blend again until combined. (note: mixture may become very thick and may need to be transferred into a bowl to mix)
- Using a spatula, scrape mixture into a medium sized bowl and stir in cocoa powder. (note: taste and add more or less to liking)
- Place mixture in the fridge (or freezer) until somewhat firm, about 20 minutes).
- Roll mixture into 1″ balls and place on a baking sheet lined with wax or parchment paper.
- Place back in the freezer to chill for approximately 30 minutes.
- Melt Chocolate CANDIQUIK according to package directions. Transfer into a deep cup or mug for easy dipping.
- Re-shape balls (if needed) and using a toothpick, dip each ball into chocolate coating and place on wax paper to set; sprinkle if desired.
- Tip: keep refrigerated.
Video Tutorial on Dipping Truffles
If you’re into these Black Bean Truffles, you’ll also love my Cinnamon Raisin Energy Bites!
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