Black Bean Dark Chocolate Truffles
Who knew that black beans were so versatile in baking? I say baking, but these truffles are raw, no-bake balls of goodness! I cannot get enough of these. I loved my first truffle recipe, don't get me wrong, but these are even more rich and fudgey!
- Mixing Bowl
- Blender/Food Processor
- Baking tray
- Greaseproof Paper
- 1 Tin Black beans Drained
- 10 Grams Raw cacao powder You can substitute this for cocoa powder
- 10 Grams Maple syrup You can substitute this for honey
- 180 Grams Dark Chocolate Melted
- 1/2 Tsp Vanilla Extract
- 1 Pinch Salt To taste
- Blend the drained black beans in a food processor until smooth.
- If not already done, melt the chocolate either using a microwave (in short bursts of 15 seconds) or using the Bain-Marie method.
- Mix all of the ingredients in a bowl until combined.
- Put in the fridge for at least 1 hour. The truffle 'dough' will be malliable but not sticky/wet.
- Line a baking tray with greaseproof paper to let the truffles rest once formed.
- Once set, take about 1 Tbsp sized amounts and roll into balls using the palms of your hands. The mixture should make about 22-24 truffles (depending on the size of your scoops).
- Optional: Coat the truffles in cocoa powder, crushed freeze dried fruit or dessicated coconut like I have. These truffles are less wet than my previous recipe, so you can leave them uncoated if preferred.
Note: Store in an air-tight container in the fridge otherwise these can go a little hard.