It feels indulgent to eat these cute little truffles. It really does. The secret? These bite-sized treats are actually full of protein from black beans and sweetened with tasty medjool dates. They are also low in calories and fat. Roll them into the cocoa-sugar mixture described below or customize them to your taste with chopped nuts, finely chopped chocolate, or flaked coconut, or some combination of those options. But whatever you do, be sure to share … your friends, family and co-workers will thank you!
Yield: 56 truffles
1 can (15 ounces) black beans, rinsed and drained
1/4 cup semisweet chocolate chips
14 medjool dates, pits removed
1 Tablespoon peanut oil
1/2 cup + 2 teaspoons baking cocoa, divided
1 teaspoon vanilla extract
1/8 teaspoon salt
Nonstick cooking spray
2 teaspoons powdered sugar
Place the beans, chocolate chips, dates, peanut oil, ½ cup cocoa powder, vanilla, and salt in a food processor; cover and process until blended. Remove lid, scrape down the sides with a rubber spatula, then cover and process until smooth.
Spray an 8 x 8-inch baking pan with nonstick cooking spray and transfer mixture to pan. Refrigerate for a minimum of two hours (or overnight).
Mix powdered sugar with remaining 2 teaspoons of cocoa powder in a shallow bowl. Spray hands with vegetable oil cooking spray. Scoop out 1 teaspoon of chocolate mixture and roll into a truffle with oiled hands. Roll the truffles in the cocoa-sugar mixture and transfer to cookie sheet lined with parchment paper. Continue process until mixture is gone. Store in refrigerator until ready to serve.
Cook’s Note: Instead of cocoa-sugar mixture, you can roll the truffles in chopped nuts, finely chopped chocolate, chopped cocoa nibs or flaked coconut.
NUTRITION INFORMATION PER 2 TRUFFLES: 32 Calories; <1 gram Fat; <1 gram Saturated Fat; 0 mg Cholesterol; 6 mg Sodium; 6 grams Carbohydrates; 4 grams Sugar; 1 gram Fiber; 1 gram Protein