This post may contain Amazon affiliate links which means that if you click on the link and make a purchase I'll earn a small commision at no added cost to you
Does anyone else ever have a hankering for chocolate and think “How can I add black beans?”. No? Anyone? Maybe it’s just me. I’m not trying to claim any sort of health status here – these Brownie Truffles are still unhealthy goodness. So why add beans if I’m not trying to make a healthy dessert? Because I like weird food.
The beans help make a nice creamy interior. I used natural, unsweetened peanut butter and they were a bit on the bitter side. If you want sweeter truffles, be sure to use sweetened nut butter. Like many brownie recipes, these truffles taste significantly better after they sitting at least 24 hours. I thought they tasted best two days later after all of the flavors have really had a chance to mingle.
These brownie truffles are super simple to make. Throw all of the ingredients except for the chocolate chips into a food processor and blend it into a dough. Form little balls with the dough and refrigerate them until they’re firm. Coat them in melted chocolate, add the drizzle, and you’re done. Easy peasy.
Please share on your favorite social media site!
Black beans are the secret to these Brownie Truffles. The beans provide such a creamy smooth interior that no one will know the truffles are made with beans!
Ingredients
- 1 14 oz Can Black Beans
- 6 Tbs Peanut Butter (See notes)
- 6 Tbs Cocoa Powder
- 6 Tbs Maple Syrup
- 1 Cup Chocolate Chips (Regular or Vegan)
- 2 Tbs Peanut Butter
- 2 Tbs Milk or Water
- 10 Tbs Powdered Sugar
Instructions
- Drain and rinse the black beans.
- Mix the beans, peanut butter, cocoa powder, and maple syrup in a food processor until you have a smooth dough.
- Roll the dough into balls, place them on a parchment lined tray and refrigerate for 15 minutes.
- When the 15 minutes are up, melt the chocolate chips in the microwave.
- Working quickly so the chocolate doesn't harden, dip each truffle in the chocolate, making sure it's fully coated.
- Place them back in the refrigerator to harden.
- Whisk all of the ingredients together until you have a smooth paste. Add more milk or powdered sugar as needed.
- Pour the paste into a Ziploc bag or a pastry bag, snip off the corner, and drizzle the mixture over the truffles.
- Let them sit for at least 24 hours before eating. They taste better the longer they sit.
Notes
I used unsweetened peanut butter and they are a tad on the bitter side. Personally, I like them that way, but if you want yours to be sweeter, use sweetened peanut butter.
These truffles taste best after sitting for 24 hours. I highly recommend making these in advance.
Leave a Reply