Hi! I came down with little cold yesterday, so I couldn’t finish writing this recipe. But I chugged NyQuil and ate cough drops like candy so now I’m feeling much better. I even went on a 14 mile bike ride this morning. Yay.
I have to tell you that my biggest goal has been to blog on a more frequent basis, thus I spent this past weekend developing three new recipes. And of course, pumpkin season is coming… you know what that means. PUMPKIN EVERYTHING. Are you excited? I am.
But first, some healthy truffles for you.
Yes! The black beans are back. They’re hiding in these fudgy chocolate bites. And they’re AWESOME.
Ummmm please don’t stare at your screen like that. Don’t question the deliciousness! These are addicting! In all seriousness, if you liked my black bean brownies or my chickpea blondies, then I’m sure you’ll LOVE these.
Check out this fun video I made:
So what else is hiding in the truffles besides the beans? Good quality cocoa powder, coconut oil (or olive), a touch of maple syrup, and chocolate protein powder if you’d like a protein boost. I’ve included directions for both versions. Just remember that if you want to keep the truffles vegan, then simply use a vegan chocolate protein powder such as Vega.
Delicious truffles dipped in chocolate. And maybe some sprinkles, too? CHOMP CHOMP.
Chat soon! xoxo
- Serving size: 1 truffle
- Calories: 105
- Fat: 5.4g
- Carbohydrates: 12.7g
- Sugar: 5.2g
- Fiber: 2.5g
- Protein: 4.2g
- 1- 15 oz can low-sodium or no salt added organic black beans, rinsed and drained, and patted dry
- 1 scoop chocolate protein powder of choice (can use vegan if desired)
- 1 1/2 tablespoons coconut oil, plus 1 teaspoon for chocolate coating
- 2 tablespoons pure maple syrup
- 5 tablespoons good-quality unsweetened cocoa powder
- 3.5 oz good quality chocolate, chopped (vegan, if desired)
- Toppings, if desired: sprinkles, flaked coconut, and/or chopped nuts
- Place black beans, 1 1/2 tablespoons coconut oil, and maple syrup in large bowl of food processor; process until very smooth in consistency. You may need to scrap down the sides. Slowly add in cocoa powder and chocolate protein powder (if desired). Taste and add more cocoa powder if necessary.
- If you decide not to add in protein powder, simply replace with about 3 more tablespoons of cocoa powder or until batter tastes chocolaty enough to your liking.
- Place truffle batter in fridge for about 20 minutes. After 20 minutes, remove from fridge and form batter into 12 even dough balls; roll them with your hands like you would roll a sugar cookie. A tip: You can use latex gloves if you don't want messy hands! Place truffles baking sheet lined with parchment paper and place back in fridge while you make chocolate coating.
- Heat chocolate and 1 teaspoon coconut oil in small saucepan on very low. Stir every so often until chocolate has melted and is smooth. Remove from heat. Coat each truffle in chocolate by using a fork or toothpick (they don't have to be perfect!). Roll in sprinkles, nuts or coconut if desired. Place back on parchment paper and back to the fridge for 10 minutes. Enjoy!
To make them vegan, be sure to use vegan chocolate and a vegan chocolate protein powder.
These will keep for a few days in the fridge.