Black Bean Chocolate Truffles (vegan & sugar-free)

July 22, 2018

reading time: 2 min

I've made these bean-based chocolate truffles several times now for different friends and events, and they've been a hit every time. They are incredibly delicious, sweet, soft, juicy, and all that while being dairy-free and sugar-free. Oh, and did I mention nut-free?! You wouldn't believe that these are made of (almost) nothing but black beans, dates, and cocoa powder!!

These cute truffles are great to bring along to a get together, as a healthy but chocolaty snack, or as an edible gift for a birthday, Valentine's Day or your anniversary :)

BLACK BEAN TRUFFLES

Preparation time: 20 mins
Main ingredients: black beans, dates, cocoa
difficulty level: easy
makes: 20 truffles
suitable for: vegan, lactose-free, gluten-free, nut-free, sugar-free, low fat

Ingredients

1 can (240g) black beans, drained and rinsed
2/3 cups (100g) dates, pitted and soaked
4 tbsp cocoa powder
2 tbsp oats
2 tbsp coconut oil
2 tbsp agave syrup
pinch of salt

For coating:
- cocoa powder
- shredded coconut
- ground almonds or hazelnuts

Instructions

In a food processor blend all ingredients until a sticky dough-like mixture is formed. You may have to scrape down the sides with a spoon every now and again to push the dough back down.

Roll the dough mixture into 1/2 - 1 tbsp sized balls, and place on a plate or baking sheet. Roll in desired toppings (I use cocoa powder, ground almonds, and shredded coconut). Alternatively, dip the balls into melted dark chocolate – sooo good. Chill in the refrigerator to set.

Store in an airtight container in the fridge for up to two weeks (although I can't vouch for that because mine are always gone within a couple of days, lol).

I find that they taste best when served cool, but of course that's up to you.