Courtesy of MPSG, GettyStewart.com and Great Tastes of Manitoba
SERVINGS: 18 to 20 truffles
PREP TIME: 20 minutes plus 30 minutes resting time
TOTAL TIME: 50 minutes
Ingredients
- 1/3 cup large or quick cooking oats
- 1 can (540ml/19 oz) black beans, rinsed and drained
- 1/2 cup soft, pitted dates (about 5 medjool dates), chopped
- 2 Tbsp coconut oil, melted
- 1/3 cup unsweetened cocoa powder
- 2 Tbsp espresso or instant coffee powder
- 1/4 cup maple syrup
- pinch of salt
Method
- Add oats to food processor and process until fine flour consistency.
- Add black beans, dates and coconut oil. Process until smooth. Add cocoa powder, espresso powder and maple syrup. Process, scraping down sides as needed. Repeat several times until smooth. If too thick, add one tablespoon of water.
- Taste and adjust sweetness as needed.
- Transfer truffle mixture to bowl and refrigerate for at least 30 minutes to firm up.
- Meanwhile, prepare your favourite coating(s) and place on plates. Line a tray with parchment paper and set aside.
- Scoop out a tablespoon of dough to make even, bite-sized balls. Wet hands slightly and form into small balls (1/2–3/4”) then roll in your favourite coating.
- Store truffles in an airtight container in the refrigerator for up to a week, or store uncoated truffles in the freezer for up to three months.
Coating Ideas
- cocoa
- toasted, chopped nuts
- shredded coconut flakes
- sprinkles
- crumbled freeze-dried berries
View the recipe on the Great Tastes of Manitoba website.