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I first tried black bean truffles at a friends house after dinner recently. I was blown away and she sent me the recipe by Monique at Ambitious Kitchen. These are remarkably fudgy in texture and very chocolatey! Adding the malty goodness of maca and an extra chocolate boost from Nova’s Chocolate Spread was all the tinkering I needed to do to Monique’s genius. Maca reportedly has libido fortifying properties… just the thing you want for your Valentine’s night. The scent and flavour of maca also
- 1 440g tin of black beans, rinsed and drained
- 1 1/2 tablespoons of coconut oil,
microwavedon a low heat if not liquid
- 1 tablespoon Maple syrup
- 1 1/2 tablespoon of Nova Smudge Chocolate Spread (can sub almond butter)
- 6 tablespoons of cocoa powder (+1 if dusting truffles in cocoa)
- 1 1/2 tablespoon of Black Maca Root Powder
- 1 good crack of Himilyan or sea salt
Place all the ingredients into a food processor and process until the beans are completely smooth. You may need to scrape down the sides and process a few times. Taste as you go. To adjust the texture, add more cocoa, if too wet add more maple syrup if too dry.
In the recipe I referenced, the truffle batter was chilled before rolling into balls. The texture of my recipe was fine to roll into truffles straight away but it was a cool, rainy morning when I made them. If your mixture is too wet, chill in the fridge for 20 minutes below rolling. A teaspoon is a good measure for the size of each truffle. I dusted mine in cocoa powder after they’d been the fridge for over an hour and the powder clung to the truffles just fine.
This recipe took me about 35 minutes in total, add more time if you plan on chilling the batter before rolling your truffles. Store in the fridge for up to 5 days. If they last that long!