Black Bean Chocolate Hazelnut Truffles

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Course: Dessert
Author: Secret Squirrel Food

Ingredients

Chocolate Truffles

  • 1/2 cup medjool dates
  • 1/3 cup roasted hazelnuts skins removed
  • 2 1/2 tablespoon raw cacao powder
  • 1 can organic black beans
  • 1 1/2 tablespoon coconut oil melted
  • 1 tablespoon maple syrup

Raw Chocolate

  • 1/4 cup coconut oil melted
  • 1 tablespoon maple syrup or agave syrup
  • 1/4 cup raw cacao powder

Decoration

  • 12 whole roasted hazelnuts
  • 1/4 cup roasted hazelnuts roughly chopped
  • 1/4 cup bee pollen

Instructions

For the Truffle Balls

  • Add dates to your blender jar and pulse until until the dates become like paste.
  • For Blendtec: Use the Pulse feature.
  • For Vitamix: Switch to HIGH and then turn off and on several times to pulse.
  • Scoop it out and place in a small bowl. Don't worry about cleaning out the jar -- it's all going in there eventually!
  • Add roasted hazelnuts to your blender jar and pulse until they're broken into a fine powder or nut butter consistency.
  • Drain and rinse black beans and pat dry with a towel.
  • Add all remaining truffle ingredients, including the date paste and black beans, back into your blender jar.
  • For Blendtec: Run the BATTERS cycle. If not combined, press everything in towards the blade and then run the BATTERS cycle one more time.
  • For Vitamix: Switch to Variable, Speed 1 and ramp up to Variable, Speed 5 for approximately 30 seconds to blend, using the tamper if necessary.
  • Put the chocolate truffle mixture into the freezer for 1 hour to set.

For the Raw Chocolate layer

  • Combine coconut oil with maple syrup.
  • Add raw cacao powder. Whisk with a fork until combined and chocolate mixture is smooth and set aside.

For the assembly

  • Mix chopped, roasted hazelnuts and bee pollen in a small bowl.
  • Roll 1 tablespoon of mixture into a ball and poke a roasted hazelnut into the centre. Roll into a perfect ball.
  • Dip into raw chocolate mixture.
  • Roll into the hazelnut bee pollen coating.
  • Repeat with remaining chocolate truffles.
  • Freeze for 3 hours to set and enjoy! --Don't forget about them, or they'll be too hard! Keep them in the fridge for easy snacking, or freeze if you're trying to stop yourself from eating the whole batch!
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