VEGAN DARK CHOCOLATE TRUFFLES
Courtesy of our dear friend Tagan Engel.
1 – 15oz can black beans, drained and rinsed
3 tbsp coconut oil
2 tbsp maple syrup
2 tbsp raw sugar
6 Tablespoons unsweetened cocoa powder or raw cacao powder
1 tsp vanilla
- In a food processor fitted with a metal blade, puree black beans, coconut oil, maple syrup, and sugar until very smooth. Scrape down the sides and puree again for 1 minute.
- Add the remaining ingredients and puree until combined. Scrape down the sides and puree again until the entire mixture is completely smooth. Taste and adjust flavor/sweetness.
- If mixture is too soft to roll into balls, chill for 20 minutes. If it is firm, scoop 1 teaspoon-sized truffles and roll into balls with your hands. Place on a parchment lined baking sheet.
- Finish truffles with desired coating. For dry coatings like cacao or nuts, put ¼ or more in a small bowl or plate, and roll each truffle in it until it is coated. To enrobe in chocolate, melt about 12oz of chocolate in a double boiler or microwave. Using a fork or toothpick, dip each truffle in chocolate, shaking off extra and placing each truffle on a lined baking sheet to cool.
- Place the truffles in a resalable glass container and store in the refrigerator for 1 week, or freeze for 3 months.