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Chocolate Black Bean Truffles

These sweet & festive holiday truffles are made with a not-so-secret ingredient…black beans! They are creamy, sweet and packed with protein, fibre and antioxidants. Dip them in chocolate or roll them in your favourite ingredients or do both, either way, everyone is going to love them!


  • 2 cups (500 mL) cooked black beans (or 19 oz/540 mL can, drained & rinsed)
  • 3 Tbsp (45 mL) water
  • 1/3 cup (75 mL) cocoa powder
  • 6 Tbsp (90 mL) powdered sugar
  • 3 Tbsp (45 mL) peanut butter, or any nut butter
  • pinch of salt
  • For Dipped Truffles

  • 2 cups (500 mL) chocolate chips or chopped chocolate
  • 2 tsp (10 mL) coconut oil
  • For Rolled & Dusted Truffles

  • Choose from the list below or do your own toppings!
  • holiday sprinkles, cocoa powder, powdered sugar, chopped almonds/peanuts, shredded coconut, matcha powder, chopped crystallized ginger, cinnamon sugar, crushed peppermints or candy canes


To make the mashed black beans, add the beans and water to a food processor then pulse until the beans are broken down and form a nice paste, not runny, but definitely soft and mashed. You will still see little bits of the bean skin but that’s ok because once it’s all blended together, the skins will incorporate nicely.

In a large bowl with electric mixer or bowl of a stand mixer with a paddle attachment, add the mashed black beans.

Add the cocoa powder, powdered sugar, peanut butter and pinch of salt. Combine until it forms a smooth, thick “dough”. Mix in an additional 1 Tbsp (15 mL) of cocoa powder or powdered sugar if the mixture is still sticky.

Pinch bits of dough (size is up to you) and roll into balls, placing on a parchment lined plate (or baking sheet). You will get 28 truffles if you use a 1 tablespoon (15 mL) measure for the balls.

Roll in desired toppings and/or dip in chocolate (see below).

IF ROLLING IN TOPPINGS, you’re good to go.

Scatter a few teaspoons (to start) of your desired topping on a salad plate or into a cereal bowl and roll each truffle in it. Then place on a parchment lined plate and put in the fridge to harden up/set up.

IF DIPPING IN CHOCOLATE, place them in the freezer for about 20 minutes.

When ready to dip, place the 2 cups (500 mL) of chocolate and coconut oil in a microwave safe bowl, or a 2 cup (500 mL) Pyrex measuring cup.

Microwave in 30 second intervals on high, stirring in between until smooth. It will likely take a few rounds.

Using a fork or a spoon, lower the truffles into the chocolate, then carefully shake the excess chocolate off and place onto a parchment lined plate.

Pop into the fridge for about 5 – 10 minutes to set up.


Truffles will last for 3’ish days in an airtight container in the fridge or can be popped into the freezer for a month or more.


If you don’t have a food processor, add the beans and water to a medium saucepan and heat on medium until they start to steam. Remove from heat and fully mash with a fork, or a potato masher. Cool completely before combining with the other ingredients.

If you want to do 2 kinds of chocolate for dipping, melt 1 cup of one chocolate with 1 tsp (5 mL) coconut oil and 1 cup of another chocolate with 1 tsp (5 mL) coconut oil.


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