Chocolate Bean Truffles – Great Tastes of Manitoba

Ingredients

1/3 cup large or quick cooking Manitoba Oats
1 can (540ml/19 oz) black beans, rinsed and drained
1/2 cup chopped, soft, pitted dates (~5 medjool dates)
2 Tbsp melted coconut oil
1/3 cup unsweetened cocoa powder
2 Tbsp espresso or instant coffee powder
1/4 cup maple syrup
Pinch of salt
Your choice of coating (if using)

Method

Add oats to food processor and process until fine flour consistency.
Add black beans, dates and coconut oil. Process until smooth. Add cocoa powder, espresso powder, maple syrup. Process, scraping down sides as needed. Repeat several times until smooth. If too thick, add 1 tablespoon of water.
Taste and adjust sweetness as needed.
Transfer truffle mixture to bowl and refrigerate for at least 30 minutes to firm up.
Meanwhile, prepare your favourite coating(s) and place on plates. Line a tray with parchment paper and set aside.
Scoop out a tablespoon of dough to make even, bite-sized balls. Wet hands slightly and form into small balls (1/2-3/4”) then roll in your favourite coating.
If coated, truffles should be served immediately.

Tips

Without coating, truffles can be stored in an airtight container in the refrigerator for up to a week or in freezer for 3 months

To coat truffles roll them in your choice of cocoa powder, toasted and chopped nuts, shredded coconut flakes, coloured sprinkles, and crumbled, freeze-dried berries.