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Black-Bean-Truffles-Hand
Kasia

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!
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Prep Time 10 minutes
Refrigeration Time 1 hour
Total Time 1 hour 10 minutes
Servings: 24 Truffles
Course: Dessert, Snack
Cuisine: European
Calories: 67
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Refigerator
  • Mixing Bowl
  • Blender/Food Processor
  • Spoon
  • Baking tray
  • Greaseproof Paper

Method
 

  1. Blend the drained black beans in a food processor until smooth.
  2. If not already done, melt the chocolate either using a microwave (in short bursts of 15 seconds) or using the Bain-Marie method.
  3. Mix all of the ingredients in a bowl until combined.
  4. Put in the fridge for at least 1 hour. The truffle 'dough' will be malliable but not sticky/wet.
  5. Line a baking tray with greaseproof paper to let the truffles rest once formed.
  6. 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).
  7. 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.

Notes

Note: Store in an air-tight container in the fridge otherwise these can go a little hard.