Mocha Black Bean Truffles

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Prep time

10 Min(s)

Total time

30 Min(s)

Yields

12

These mocha black bean truffles are rich, fudgy, and naturally protein-packed. Prfect for gifting, snacking, or a holiday dessert.

Ingredients

1 (15-ounce) can Goya Black Beans, rinsed and drained
1 cup melted chocolate morsels (semi-sweet or dark), mixed with 2 tablespoons coconut oil
1 cup dark chocolate melting wafers (melting chocolate)
2 tablespoons maple syrup
2 tablespoons instant espresso powder
1 pinch salt
1 teaspoon vanilla extract
Optional: chopped roasted espresso beans for truffle or garnish

Featured Bean

Black Beans

Cooking Instructions

  1. Add the rinsed Michigan Black Beans to a food processor and blend until mostly smooth.
  2. Add the melted chocolate with coconut oil, maple syrup, espresso powder, salt and vanilla extract; process until smooth and thick.
  3. Transfer the mixture to a bowl and freeze for 20 minutes, or until firm enough to scoop.
  4. Scoop with a portion scooper and roll the mixture into balls and place on a parchment-lined tray or silicone mat.
  5. Freeze the shaped truffles for 15 minutes.
  6. Temper the dipping chocolate: Place 1 cup of melting chocolate wafers in a microwave-safe bowl and heat in 15–30 second intervals until the chocolate reaches 90°F. If the temperature goes above 90°F, stir in a few additional wafers until they melt and the chocolate cools back down to 90°F.
  7. Scoop each chilled truffle with a fork and dunk into the warmed chocolate until the entire truffle is evenly coated. If the chocolate is falls below 90°F or is too thick, reheat in the microwave until it reaches 90°F.
  8. Place the dipped truffle onto parchment paper or silicone baking mat. Sprinkle whole or chopped espresso beans on top of the truffle if desired.
  9. Allow chocolate to set. This should happen very quickly. Store at room temperature in an enclosed container.

Recipe by: Deanna Scheid

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