Vegan black bean truffles

No-bake truffles made from starchy black beans and heavily defatted cocoa powder. A chocolatey snack of beans and cocoa, rolled in no time.

At a glance

• Serves 10
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 75 kcal per serving
• Protein: 4 g
• Fat: 3 g
• Carbs: 8 g

Ingredients

• 250g black beans
• 2 tbsp hazelnut butter
• 3 tbsp yacon syrup
• 2 tbsp freeze-dried raspberries
• 40g cocoa powder

Method

You’ll need: stick blender · sieve

1. Rinse the black beans thoroughly and carefully pat them dry.
2. Blend the beans with the cocoa powder, hazelnut butter and yacon syrup into a very firm mixture you can shape.
3. Crumble the freeze-dried raspberries into small pieces with your fingers.
4. Shape the mixture into bite-sized balls.
5. Roll the truffles in the raspberry crumbs and chill them.

Good to know

Who'd have thought black beans make a great base for chocolate truffles? No hob needed, and they're ready in a few minutes.

Swaps

Hazelnut butter → peanut butter (for a peanut-caramel note). Yacon syrup → date syrup (if carbs don't matter to you). Freeze-dried raspberries → chopped pistachios (for a contrast in colour).

Cooking tips

If the beans are still too moist, an extra tablespoon of defatted cocoa powder can help bind the mixture.

Storage

Keep the truffles in the fridge, where they stay fresh for up to a week.

Allergens

Contains hazelnuts. Gluten-free and soya-free.

Dairy-free recipes