With Valentine’s Day coming up, gifts and tokens are sweet and while they always are appreciated, nothing says I LOVE YOU more than cooking for someone in my opinion. And what screams Valentine’s Day more than chocolate truffles really right? However, with all the hard work for keeping in shape and working out and watching what you eat a little, eating regular ones (homemade or store-bought) can run you around 400 calories a truffle! So it all adds up pretty quickly…
These Chocolate Truffles made with black beans are just the perfect solution! They are HEALTHY, rich, gooey & chocolaty. It’s a low calorie snack that really seem too good to be true! But the best part is that nobody would know that they are actually made with black beans! Believe me I tested it with unsuspecting kids and adults (muahahahaha!).
So unlike the regular chocolate truffles, which are made with chocolate and heavy cream and mostly completely devoid of any nutritional value, these Chocolate Truffles made with Black Beans can actually be eaten as a pre-workout snack, as they are packed with protein and fiber, so they will keep you energized for a few hours.
All I can say is that I will be making these truffles again and again…
- - 1 (560 ml) can black beans, drained and rinsed
- - 2 Tbsp coconut oil
- - 1/2 tsp pure vanilla extract
- - 3 Tbsp honey
- - 2 Tbsp instant, fat free, chocolate pudding powder (Make sure there is no milk product in the ingredients to keep it completely vegan)
- - 1/3 cup unsweetened cocoa powder
- - 1 cup vegan semi-sweet chocolate chips (I used "Enjoy Life" mini ones)
- - 1 tsp Fleur de Sel (to sprinkle the truffles_.
- In a colander, thoroughly rinse black beans and dry on a paper towel. In a food processor, blend the beans, coconut oil, vanilla and honey until completely smooth (no lumps!!). Add both chocolate pudding and cocoa powder and blend again until combined.
- Scrape the mixture into a medium sized bowl with a spatula. Refrigerate about 15 minutes and then roll the mixture into 1 inch balls and place on a baking sheet lined with parchment paper.
- Place in the freezer for about 30 minutes.
- Put the chocolate chips in a microwave-resistant bowl. Microwave at maximum power for 30 secondes increments. Stirring in between with a fork.
- Using 2 toothpicks, dip each ball into chocolate coating and place on wax paper to set;
- Sprinkle with Fleur de Sel.
- Keep refrigerated, they will keep for up to 5 days.
- *I saw a few versions of these in many different sites, so I wouldn't know exactly whom I should give the credit to. I modified and merged a few versions that I found. I sincerely hope I am not inadvertently copying someone's exclusive recipe.