Method

1. Add oats to food processor and process until fine flour consistency.
2. 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.
3. Taste and adjust sweetness as needed.
4. Transfer truffle mixture to bowl and refrigerate for at least 30 minutes to firm up.
5. Meanwhile, prepare your favourite coating(s) and place on plates. Line a tray with parchment paper and set aside.
6. 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. 
7. Store truffles in an airtight container in the refrigerator for up to a week or in freezer for 3 months (without coating).