Definitely add a batch of these decadent treats to your weekly meal prep! These are the perfect chocolatey snack that will satisfy your sweet craving without the sugar crash. Nutrient dense, and fiber rich black beans and almond butter make up the base of these treats so you’ll stay energized and full. The best way to store these is in a sealed container lined with a paper towel. They will keep for up to one week in the refrigerator.
black bean brownie truffles
4-5 large medjool dates, soaked
1 14.5-ounce can black beans, drained and rinsed
1 tablespoon refined coconut oil, melted
¼ cup unsweetened smooth almond butter
¼ cup cacao powder
2-3 tablespoons maple syrup
½-1 teaspoon vanilla extract
¼ teaspoon kosher salt
¾ cup (4 ounces) dark chocolate chips/dark chocolate bar roughly chopped
2-3 teaspoons refined coconut oil
Drain the dates. Peel away as much of the skin as possible. It’s okay if some of the skin doesn’t come off, it will still blend up smoothly. Remove pits and discard.
Add the black beans, dates, and coconut oil to the bowl of a food processor and blend until the black beans and dates are mostly broken down. Use a rubber spatula to scrape down the sides as necessary.
Add almond butter to the processor, and blend until mostly incorporated, scraping down the sides as necessary. 1-2 minutes. Add in the cacao, maple syrup, vanilla extract, and salt. Blend until completely smooth and homogenous, 1-2 minutes. The entire mixture should be a rich chocolate color and have the consistency of cookie dough.
Transfer to a medium bowl. Using a tablespoon measure or 1-ounce scoop, portion out the brownie mix and set onto your prepared baking sheet or plate.
Transfer the brownie bites to the refrigerator to set up for 15-20 minutes.
While the brownie bites are chilling, prepare your chocolate coating and toppings.
In a medium heat proof bowl combine the chocolate chips and coconut oil. If you have a microwave you can melt the chocolate at half power in 30 second intervals until completely smooth. Alternatively, set your bowl inside of a sauce pot and fill the pot with 1-inch of water. Set the heat to medium-high and bring the water to a simmer. Gently melt your chocolate chips, stirring occasionally to prevent burning.
Roll the chilled bites in between your palms to create a smooth ball. Drop the rolled balls into the bowl with the chocolate and swirl to coat. Then, using a fork carefully remove the brownie bite and transfer to a parchment lined baking sheet or dish.
Top with hemp seeds, cacao nibs, crushed nuts, toasted coconut, or roll to coat in cacao powder. Chill for at least 20 minutes for the chocolate to set.
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