Black Bean Chocolate Truffles

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Mike often jokes about how I like to sneak in legumes (peas, lentils, beans) into whatever weʼre eating and I shouldnʼt even attempt to claim thatʼs not true. I love legumes and think theyʼre awesome. (I would even go as far as to saying the world would be a better place if people ate more of them, but Iʼll keep that to myself.) Imagine my joy when I realized you can bake with them, too. Weʼve made a bunch of recipes for legume-based sweet treats since then (such as these Black Bean Brownies, Lemon Blondie Bars, Peanut Butter Chocolate Chunk Blondies, Chocolate Dipped Chickpea Peanut Butter Energy Balls), and now itʼs time for a new one.

“Real” chocolate truffles are amazing, they really are. But how many can you have before you feel like youʼll faint? These feel a little lighter and less like a smack in the face, yet still very chocolate-y, delicious and… well, you know, like a real treat. Not a healthy whole-grain snack someone is trying to fool you with. Below, you’ll see that we’ve included two versions of this recipe. That’s because we’ve experimented with different forms of sweetener, and we honestly can’t pick a favorite. Since some people like dates and others not so much, we decided to share both versions and let you choose whichever feels right.

And even though you all know this, replacing the butter and heavy cream with (Swedish-grown in our case) black beans means a far more eco-friendly concoction. A really good idea, if you ask us. Weʼve already made two batches this year but itʼs debated if there will be any left for Christmas next week. This will be our last recipe before the holidays begin, so from all of us to all of you: Merry Christmas! We hope youʼll have days filled with exactly what makes you heart sing.

Makes ~25 truffles per 250 g beans

Version 1 (with dates)

250 g cooked black beans (~1 can/tetra or ~3 dl)
12 dates (if not fresh, soak for at least 1 hr)
2 tbsp coconut oil, melted
1 tsp instant coffee
1 dl cocoa powder
1 tsp vanilla sugar (substitute vanilla extract + a pinch of sugar if you don’t have any)
Pinch of salt
Optional: 1 tbsp baking syrup (ljus sirap) or maple syrup (if dates are fresh and really sweet, this won’t be necessary)

Version 2 (with syrup)

250 g cooked black beans (~1 can/tetra or ~3 dl)
4 tbsp baking syrup (ljus sirap) or maple syrup
2 tbsp coconut oil, melted
1 tsp instant coffee
1 dl cocoa powder
1 tsp vanilla sugar (substitute vanilla extract + a pinch of sugar if you don’t have any)
Pinch of salt

Chocolate for dipping

40 g cacao butter
2 1/2 tbsp baking syrup (ljus sirap) or maple syrup
3 tbsp cacao powder

OR: use a regular chocolate bar of your choice (instead of cacao butter, syrup and cocoa powder) and melt in a double boiler. Then follow the same instructions.

Suggestions for toppings

Chopped nuts
Shredded coconut
Flake salt
Cocoa powder dusting
Raw sugar
Berry powders

  1. Place all truffle ingredients in a blender and go until velvety smooth. Place in a bowl in the fridge for at least 10 min. Then take the bowl out, roll into balls and place on a plate. Put the plate in the fridge for another 10 min (or longer – the next day is fine too). The colder the balls, the easier the chocolate dipping.
  2. Melt cacao butter in a double boiler. Remove from the heat, and stir in maple syrup and cacao powder. Stir until silky smooth.
  3. With the help of a skewer, dip the balls – one by one – in the chocolate (spin it around a few times above the chocolate to get rid of any excess) and push them off the skewer, onto parchment paper, using a fork. Sprinkle with desired toppings immediately. Repeat until done, and store in the fridge thereafter.

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