Chocolate Black Bean Truffles
Black bean truffles? Yes—and they're probably not what you expect.
Grano Pampa Black Beans become the base of these chocolate bites, combined with cocoa, peanut butter, and a touch of honey for a smooth and creamy mixture that's easy to shape.
Then comes the fun part: coat them in cocoa powder, shredded coconut, chopped nuts, or even more chocolate.
They're perfect to prepare ahead of time and keep in the refrigerator whenever you feel like having something sweet.
And if you serve them to friends, there's a good chance the secret ingredient will be the last thing they discover.
Yield: 12–15 truffles
Preparation Time: 25 minutes + chilling
Difficulty: Easy
Nutritional Information: Source of Plant-Based Protein, High in Fiber, Gluten-Free, Vegetarian-Friendly
Ingredients
1 cup cooked and well-drained Grano Pampa Black Beans
100 g semi-sweet chocolate
2 tablespoons unsweetened cocoa powder
2 tablespoons peanut butter
1 tablespoon honey or agave syrup
1 teaspoon vanilla extract
1 pinch of salt
½ cup shredded coconut, unsweetened cocoa powder, or chopped nuts for coating
Instructions
1. Prepare the beans
If using dried Grano Pampa Black Beans, cook them beforehand until very tender.
Once cooked, drain thoroughly and let them cool.
If using canned beans, rinse them well with plenty of water and drain completely.
Helpful tip: Removing as much excess water as possible will help create a creamy but easy-to-shape mixture.
2. Melt the chocolate
Chop the semi-sweet chocolate into small pieces.
Melt it using a double boiler or microwave, heating in 20–30 second intervals and stirring between each one.
Set aside for a few minutes to cool slightly.
3. Blend the base
Place the black beans in a food processor together with the cocoa powder, peanut butter, honey, vanilla, and salt.
Process until completely smooth and creamy.
There should be no visible pieces of beans.
4. Add the chocolate
Pour the melted chocolate into the mixture.
Process again for a few seconds until smooth, thick, and glossy.
Helpful tip: If the mixture seems too soft, don't immediately add more cocoa powder. Refrigerate it first and allow the chocolate to firm up.
5. Chill
Transfer the mixture to a container and cover.
Refrigerate for approximately 1 hour, or until firm enough to handle.
6. Shape the truffles
Using a spoon, scoop out small portions of the mixture.
Roll each portion between your hands to form a ball and place on a plate or tray.
If the mixture becomes too sticky, return it to the refrigerator for a few minutes.
7. Coat the truffles
Roll the truffles in cocoa powder, shredded coconut, or chopped nuts.
For an extra chocolatey finish, you can also partially dip them in melted chocolate.
8. Chill again
Once finished, refrigerate the truffles for at least 30 minutes.
This helps them hold their shape and improves their texture.
9. Serve
Serve chilled, or let them sit at room temperature for a few minutes before eating.
Store them in an airtight container in the refrigerator.
And that's it! Chocolate truffles with an unexpected ingredient that no one has to know about.
Frequently Asked Questions
Do these truffles taste like black beans?
Chocolate and cocoa are the dominant flavors. When the beans are thoroughly blended and the ingredients are well balanced, their flavor is very subtle.
Can I make them without honey?
Yes. You can replace honey with agave syrup or another liquid sweetener. You can also adjust the amount depending on how sweet your chocolate is.
Can I use another nut butter?
Yes. Almond butter, cashew butter, or sunflower seed butter can also work well.
How long do the truffles last?
Stored in an airtight container in the refrigerator, they will keep for approximately 5 days.
Can I freeze them?
Yes. You can freeze them for up to 2 months. Transfer them to the refrigerator and allow them to thaw gradually before serving.
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