Hands up who wants a healthy, tasty chocolate truffle with no-refined-sugar?! Well look no further!
These truffles are full of goodness: protein powder (soy, pea, organic whey or sunflower protein varieties work well), chia seeds, cacao, & flaxseed , so you can enjoy a guilt-free treat. They are much better for you & tastier than the sugar-laden shop-bought varieties. If you are not keen on chilli, simply omit!
What’s the secret ingredient which gives these truffles their texture? Kidney beans! You must try it! (Cooked cannellini beans & butter beans also work).
What’s more, they are very quick to make & I think they make a lovely gift. One batch makes about 16 balls, enough to put into a standard size sterilised jam jar. Add a ribbon & gift tag & hey presto! you have a lovely gift for someone special.
Preparation time: Approx. 15 mins
1/4 cup cooked kidney beans
1/4 cup almond butter
1 tbsp almond milk
2 tbsp tahini
2.5 tbsp honey or vegan sweetener like agave or maple syrup
1/4 tsp salt
1/4 cup cacao powder
1 tsp ground flaxseed
1 tbsp ground chia seeds
1/4 tsp chilli powder (if using)
In a food processor, blend together cooked kidney beans with the almond butter, almond milk & tahini.
Then add honey or vegan sweetener & salt. Whizz again.
Then add cacao powder, protein powder of choice, ground flaxseed, ground chia seeds & chilli powder (if using). The mixture initially looks like breadcrumbs, but continue whizzing and it will eventually form a dough-like consistency (see photos below).
Shape into teaspoon sized balls & roll in a coating of your choice. I have used crushed cashew nuts, desiccated coconut & cacao nibs. However, you can use other coatings like other crushed nuts & ground flaxseed.
Place in the fridge for about 30 mins before eating.
Don’t forget you can find my favourite recipes in my FREE eBook here.