Chocolate Bean Truffles
50 minutes |
Servings:
18-20 truffles |
Prep:
20 minutes + 30 minutes resting time |
Chocolate Bean Truffles
50 minutes
Servings:
18-20 truffles
Prep:
20 minutes + 30 minutes resting time
Chocolate Bean Truffles
50 minutes
Servings:
18-20 truffles
Prep:
20 minutes + 30 minutes resting time
Ingredients
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
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.
- Store truffles in an airtight container in the refrigerator for up to a week or in freezer for 3 months (without coating).
Tips
Coating Ideas:
Cocoa: roll in cocoa powder
Nuts: roll in toasted, chopped nuts
Shredded Coconut: roll in shredded coconut flakes
Sprinkles: roll in your favourite coloured sprinkles
Freeze Dried Berries: if you can find them, use crumbled freeze dried berries
Notes
Coating Ideas:
Cocoa: roll in cocoa powder
Nuts: roll in toasted, chopped nuts
Shredded Coconut: roll in shredded coconut flakes
Sprinkles: roll in your favourite coloured sprinkles
Freeze Dried Berries: if you can find them, use crumbled freeze dried berries