I’ve been hanging onto this recipe because I wanted to submit it on my b-day, today!  These truffles are a mix between a chocolate truffle, cake ball, and brownie.  The filling for these chocolaty truffles is my black bean brownies.  If you think it sounds odd, well it is, but they are delicious and healthier than your average chocolate truffle.  Cheers to a healthy birthday!  I already ate sweet potato cake today at school, it was an adventure in itself – thanks Korea

Healthier Chocolate Truffles

Servings: 30

Ingredients:

-1 (15 oz) can black beans, drained and rinsed very well

-1/4 cup  sugar

-1/4 cup agave nectar (or substitute honey or maple syrup)

- 1/4 cup chocolate chips, melted (or try 3-4 Tbls Nutella for some added nutty-ness)

-2 eggs

-1/4 cup prunes or raisins (I used prunes and they worked really well)

-1 tsp vanilla extract (2-3 drops vanilla concentrate)

-1/4 cup cocoa powder

-1/2 tsp baking powder

-2 tsp instant coffee granules (or 1 Starbucks Via packet)

-1 cup chocolate chips or melting chocolates

- chocolate pens, chopped nuts, or sprinkles for decorating.

Directions

1) Put the agave nectar, eggs, sugar, and vanilla together in a blender, then put in the melted chocolate, prunes and beans.  Pulse first and then blend until smooth for about 2 minutes.  You might have to stop and start so you don’t overheat your blender!

2) Pour the batter into a bowl and stir in the remaining dry ingredients.

3) Pour the complete batter into a greased pan (or two if you have a small oven like me!).

4) Bake for 15-20 minutes at about 210 degrees Celsius until the center no longer jiggles.

5) Cool the brownies completely for at least 1 hour in the refrigerator.

6) Use a tablespoon measuring spoon or a cookie scoop to scoop out the brownies.  Form into balls with your hands an place them on a foil or parchment paper lined baking sheet.

7) Put the balls into the freezer and let them set for about 1 to 2 hours until firm.

8) Melt the chocolate chips in a bowl in the microwave in about 3 or 4 – 20 second intervals, stirring in between.  Be careful not to over-heat your chocolate or it will harden into a mess.

9) Use a fork to push the balls around in the chocolate and then use it to hold the truffle letting the excess chocolate drip off through the prongs.  Roll the balls in sprinkles or nuts at this point if you wish or simply place the ball on a plate with parchment or wax paper by setting it down and gently removing the fork from under.

10) Repeat step 9 with the remaining brownie balls.  Place the plate of truffles in the fridge for about 10 minutes until the chocolate hardens again.

Enjoy!

Below are the ingredients used in this recipe.  All the ingredients can be found at most Home Plus stores, the agave nectar can also be found at Costco.  Here is a link to fun baking ingredients on gmarket.

Nutrition Information

For 1 Truffle: 65 Calories, 2.5 g Fat, 1.3 g Saturated Fat, 14.1 mg Cholesterol, 65.8 mg Sodium, 10.8 g Carbohydrates, 1.3 g Fiber, 7.6 g Sugars, 1.4 g Protein.

Filed under: Baked Goods, Desserts