Why We Like It

You will never guess the secret healthy ingredient in these cocoa bliss truffles…black beans! It’s OK, we won’t judge if you want to keep the secret to yourself! Feel free to adjust to your sweetness level – adding the mini chocolate chips is optional. Then, roll them in coconut sugar and cocoa or roll them in your choice of toppings such as shredded coconut, chopped nuts, or cacao nibs. Or, tuck a pecan or walnut inside the truffle for a surprise crunch! Enjoy your bite size burst of chocolate!

Blend Together:

1 (15 oz) can black beans (rinsed and drained)
8 oz dates (pitted, 1 1/4 cups, or about 15 Medjool dates or 30 smaller size dates)
1/2 cup cocoa powder
1 Tbsp avocado oil (or olive oil)
1/4 cup mini chocolate chips (OPTIONAL)
1 tsp vanilla extract
1/8 tsp salt

Add to a food processor and blend until well combined, scraping the sides down as needed to get the dates well blended.

Roll and Add Toppings:

2 Tbsp coconut sugar (or white or brown sugar)
2 tsp cocoa powder
2 Tbsp shredded unsweetened coconut (OPTIONAL)
2 Tbsp cacao nibs (OPTIONAL)
2 Tbsp raw pecans (finely chopped, or walnuts, OPTIONAL)

For the best results for the toppings to “stick” to the truffles, choose one:

Option 1: mix the coconut sugar and cocoa powder together in a shallow bowl and stir to combine. Roll the nickel-sized balls in the coconut sugar/cocoa powder mixture.

Option 2: Instead of rolling in the coconut sugar and cocoa powder mixture, add any of the optional toppings to their own shallow bowl. Roll the balls in the toppings so they are coated however you wish.

Store in a covered container in the refrigerator. They will keep in the refrigerator for at least a week, and can also be frozen.