These truffles are creamy, sweet and packed with protein, fibre and antioxidants! We’ve provided the ingredients for dipping the truffles in chocolate or dusting them, you choose which one or do both!
1cup(250 mL) cooked or canned white beans, drained, rinsed & dried well (see notes)
1-2Tbsp(15-30 mL) water, divided
1/2cup(125 mL) white chocolate (85 g bar chopped up is ideal)
2Tbsp(30 mL) powdered sugar
1 1/2cups(375 mL) graham cracker crumbs (see notes)
1tsp(5 mL) vanilla extract
pinchof salt
For Dipping or Drizzling
1/2 - 1cup(125-250 mL) melted white or dark chocolate (see notes)
1/2 - 1tsp(2- 5 mL) coconut oil (see notes)
For Rolling or Dusting
sprinkles, powdered sugar, chopped almonds or peanuts, shredded coconut, matcha powder, freeze dried fruit (ground to a powder), chopped crystallized ginger, cinnamon sugar
Directions
Add the beans and 1 Tbsp (15 mL) to a food processor, then pulse until the beans are a soft paste, thicker than canned pumpkin, almost like a hummus. Add another 1 Tbsp (15 mL) water if needed to reach the desired consistency. If you don’t have a food processor, add the beans to a bowl, add 1 Tbsp (15 mL) water and fully mash with a fork, or a potato masher. Add another 1 Tbsp (15 mL) water if needed to reach the desired consistency. Set aside.
Melt chocolate over medium low heat with a double boiler or put in a microwave safe bowl and “burst” cook for 30 seconds at a time, stirring in between until melted. Set aside.
In a large bowl with an electric mixer or bowl of a stand mixer with a paddle attachment, add mashed beans, melted chocolate, powdered sugar, graham cracker crumbs, vanilla and a pinch of salt. Combine until it forms a smooth, thick “dough”.
Pinch bits of dough (size is up to you) and roll into balls, placing on a parchment lined plate or baking sheet.
Roll in desired toppings and/or dip in chocolate (see below).
Rolling & Dusting
Scatter a few teaspoons (to start) of your desired topping(s) on individual plates or little bowls and roll each truffle in it. Then place on a parchment lined plate or baking sheet and put into the fridge to finish setting up.
Dipping or Drizzling
Place truffles in the freezer for about 20 minutes.
When ready to dip, place chocolate and coconut oil in a microwave safe bowl, or a 2 cup Pyrex measuring cup.
Microwave in 30 second bursts on high, stirring in between until smooth. It will likely take a few rounds.
Remove truffles from freezer. To drizzle, dip a fork or spoon into the chocolate and then drizzle over the tops of the truffle. If dipping, using a fork or a spoon, lower the truffles into the chocolate, then carefully shake the excess chocolate off, then place back onto the parchment lined plate.
Pop into the fridge for about 5 - 10 minutes to set up.
Storage
Truffles can be popped into the freezer for a month or more.
Keep them there until you’re ready to eat!
Notes
White beans include great northern, cannellini, navy and white kidney beans.
You can also use arrowroot cookie or animal cracker crumbs instead of graham wafer crumbs!
Don't have coconut oil? You can use butter or margarine instead.
If drizzling, use 1/2 cup (125 mL) chocolate and 1/2 tsp (2 mL) coconut oil. If dipping, use 1 cup (250 mL) chocolate and 1 tsp (5 mL) coconut oil.
1cup(250 mL) cooked or canned white beans, drained, rinsed & dried well (see notes)
1-2Tbsp(15-30 mL) water, divided
1/2cup(125 mL) white chocolate (85 g bar chopped up is ideal)
2Tbsp(30 mL) powdered sugar
1 1/2cups(375 mL) graham cracker crumbs (see notes)
1tsp(5 mL) vanilla extract
pinchof salt
For Dipping or Drizzling
1/2 - 1cup(125-250 mL) melted white or dark chocolate (see notes)
1/2 - 1tsp(2- 5 mL) coconut oil (see notes)
For Rolling or Dusting
sprinkles, powdered sugar, chopped almonds or peanuts, shredded coconut, matcha powder, freeze dried fruit (ground to a powder), chopped crystallized ginger, cinnamon sugar
1
Add the beans and 1 Tbsp (15 mL) to a food processor, then pulse until the beans are a soft paste, thicker than canned pumpkin, almost like a hummus. Add another 1 Tbsp (15 mL) water if needed to reach the desired consistency. If you don’t have a food processor, add the beans to a bowl, add 1 Tbsp (15 mL) water and fully mash with a fork, or a potato masher. Add another 1 Tbsp (15 mL) water if needed to reach the desired consistency. Set aside.
2
Melt chocolate over medium low heat with a double boiler or put in a microwave safe bowl and “burst” cook for 30 seconds at a time, stirring in between until melted. Set aside.
3
In a large bowl with an electric mixer or bowl of a stand mixer with a paddle attachment, add mashed beans, melted chocolate, powdered sugar, graham cracker crumbs, vanilla and a pinch of salt. Combine until it forms a smooth, thick “dough”.
4
Pinch bits of dough (size is up to you) and roll into balls, placing on a parchment lined plate or baking sheet.
5
Roll in desired toppings and/or dip in chocolate (see below).
6
Scatter a few teaspoons (to start) of your desired topping(s) on individual plates or little bowls and roll each truffle in it. Then place on a parchment lined plate or baking sheet and put into the fridge to finish setting up.
7
Place truffles in the freezer for about 20 minutes.
8
When ready to dip, place chocolate and coconut oil in a microwave safe bowl, or a 2 cup Pyrex measuring cup.
9
Microwave in 30 second bursts on high, stirring in between until smooth. It will likely take a few rounds.
10
Remove truffles from freezer. To drizzle, dip a fork or spoon into the chocolate and then drizzle over the tops of the truffle. If dipping, using a fork or a spoon, lower the truffles into the chocolate, then carefully shake the excess chocolate off, then place back onto the parchment lined plate.
11
Pop into the fridge for about 5 - 10 minutes to set up.
12
Truffles can be popped into the freezer for a month or more.
