Raspberry Chocolate Black Bean Truffle

I’ve been on a bit of a black bean craze as of late. It has been a wonderful journey discovering all of the different healthy desserts I can concoct on my own and with friends. These ‘truffles’ are healthier than your average dark chocolate raspberry truffles, but taste almost up to par with Godiva’s (well…kind of).

They barely lasted the car ride up to Tahoe on Friday, and since they weren’t as aesthetically appealing the first time I made them, I decided to make another batch. You know, for photography sake. I’ll admit that these photos are still not perfect, but at least these truffles aren’t poop shaped anymore.

For reference, I used Ambitious Kitchen‘s secretly healthy black bean truffles recipe.

To make these ‘truffles’, I used an ice cube tray with silicone bottoms to easily pop them out after they harden.

Ingredients:

• 1 1/4 cup black beans or a 15 oz. can of black beans (rinsed and dried)
• 6-7 Tbsp of unsweetened cocoa powder (good quality)
• 6-7 Tbsp of raspberry preserves (depending on your preferred amount of sweetness)
• 1 1/2 Tbsp coconut oil
• 4 Tbsp olive oil
• 4 cups dark chocolate chips (or any you prefer)

Instructions:

1. In a food processor, process the black beans, raspberry preserve, coconut oil, and cocoa powder.
2. Let the mixture sit in the fridge for about 20 minutes. While it’s stiffening in the fridge, put chocolate chips and olive oil in a bowl and microwave. Microwave the chocolate in 20-30 second increments and occasionally stir to make sure the chocolate doesn’t burn. Once the chocolate is completely melted, spoon a thin layer of chocolate to the bottom of the ice tray (do this to two ice trays). Place them in the fridge to harden (about 5 minutes)
3. Take the black bean chocolate mixture out and the ice trays. Spoon the black bean mixture into a zip lock baggie, cut the tip so that there is a small opening, and squeeze the mixture into the ice tray. Keep it centered so that there is a very thin opening on the sides for the melted chocolate.
4. Once all ice trays have been filled with the black bean mixture, pour the melted chocolate over it so that it is completely covered. Place back in the fridge for at least half an hour. When they’re completely firm, pop them out and eat up!

I raffled a few off to my kids today. They seemed to enjoy them enough. This is a simple and easy to make dessert. I’d like to say that it has less sugar than if you were to buy chocolate truffles from a store. They also come loaded with protein and fiber. Beans, you know, that’s what they’re notorious for.

Anyways, I’ve got a baked macaroni and cheese with black bean rotini coming up for you in a day or two. Told you I was on a black bean craze!

Related posts:

Healthy Dark Chocolate Truffles (Vegan) Black Bean Chocolate Chip Cookies (Vegan and Paleo) Peanut Butter Quinoa Cups Black Bean Avocado Fudge Brownies