Black Bean Chocolate Truffles

How about getting a little extra fiber in your diet... In the form of CHOCOLATE??

Now, I'm not talking those miralax fiber chews that you can pick up at the pharamacy.  Those things sound gross.  Don't eat them.... There are much better ways to get your roughage.

Eating beans is a great way to up the fiber in your diet, and what better way to do so than in the form of chocolate... Chocolate DIPPED in chocolate.

Black beans have made their way into brownies, cakes, cookies and now, truffles. 

Pureed black beans are like a blank canvas of creaminess, so when cocoa powder, coconut oil and a some maple syrup make friends with the beans, the result is chocolatey goodness without the guilt.  I've eaten the mixture on it's own.. like alot of it, when I was having a crazy chocolate fit, and it's delicious.  Sure, it tastes a little like beans, but dip those bad boys in melted chocolate and you can barely tell the difference. 

Chocolate Black Bean Truffles (makes 16)
From So Good and Tasty

1 c. cooked black beans
2 T. coconut oil
3 T. cocoa powder
pinch of sea salt
3 T. maple syrup
1 t. vanilla extract
1 c. chopped dark or semi sweet chocolate

Place beans, coconut oil, cocoa powder, sea salt, maple syrup and vanilla in a food processor and process until creamy, scraping down the sides as needed.  Transfer mixture to a container and refrigerate at least 6 hours. 
Roll the mixture into small balls (about 1 Tablespoons worth) and place on a sheetpan lined with parchment paper. Place in the fridge for thirty minutes.
Meanwhile, melt the chocolate in a double boiler. When the balls have chilled, pull out a few at a time (you want them to stay cold, so it's best to do them in batches). Carefully insert a toothpick in the center and dip in the melted chocolate to coat. I found the best way to remove them from the toothpick was with a fork. Carefully slide the fork tines under the side where the toothpick is inserted and slowly twist while pulling upward, placing them on a sheetpan lined with parchement paper. Let them chill a bit to allow the chocolate to harden. Store truffles in the fridge.

Black Bean Chocolate Cookies

That's right.

Black. Bean. Cookies.

Sounds a little odd, and I was skeptical at first, but chocolate and black beans could totally be BFF's.

When pureed with cocoa powder, coconut oil, chia seeds, honey and some organic dark chocolate, black beans are transformed into a rich fudgy treat that is not only sinfully rich but super healthy to boot.

In other words, I felt zero gulit knocking back three of these for breakfast this morning...


Raw cacoa and organic dark chocolate flood your system with antioxidants.
Honey and coconut oil boost your immune system.
Chia seeds are high in omega three fatty acids, iron, calcium, magnesium and potassium.
Black beans are are a low fat source of protein and fiber.

Need I say more?

Black Bean Chocolate Cookies (slightly adapted from Sarah Britton at My New Roots)


(Makes 8- 4" cookies)


1 1/2 c. black beans or 1-15 oz can, rinsed and drained
2 T. coconut oil
1/3 c. cocoa powder
1/2 t. coarse salt, plus more for sprinkling


1/3 c. honey
1 t. vanilla extract
2 T. chia seeds


1/3 c. dark chocolate, chopped (I used dagoba 73%)


Preheat oven to 375 degrees.
Line a large sheetpan with parchment paper.
In a small bowl, mix together the honey, chia seeds and vanilla extract.
Place drained and well rinsed beans in a food processor with the coconut oil, cocoa powder and salt and blend until well combined. Add the honey/chia seed mixture and blend again until creamy, scraping down the sides if needed.
Remove the blade and fold in the chocolate.
Spoon batter onto baking sheet and flatten a bit with the back of a spoon. Sprinkle the tops with a small amount of coarse salt.
Bake for 15 minutes, or until the edges are browning.
Cool. Store in the refrigerator.