I’ve heard about people making brownies with black beans (I plan to try it out at some point), so that was the inspiration behind today’s truffle concoction. I’ve recently become all about using beans in “desserts,” thus my cookie dough truffles made with white beans. These brownie bites use my cookie dough truffle formula with a chocolatey twist!
Before I made the truffles with black beans, I really liked them and was pretty blown away by how much they taste like traditional cookie dough. Now that I’ve subbed the black beans—which are high in protein, fiber, folic acid, and magnesium, and a solid source of potassium and iron—and tossed in some cocoa powder, I LOVE these truffles! It’s kind of freaky how much they ended up tasting like ooey gooey fudgy brownies.
A true chocolate addict? Up the cocoa powder, double the chocolate chips, or dip in melted dark chocolate. Enjoy!
FORMULA BASE: COOKIE DOUGH TRUFFLES
Yields 16-20 balls
- 1 ½ cups cooked beans (e.g. garbanzo, great northern, cannellini, etc.) –> I’m using black.
- ½ cup seed or nut butter (nuts/seeds ONLY) –> I’m using peanut.
- 1/8 cup+ liquid sweetener (e.g. agave syrup, maple syrup, etc.) –> I’m using ¼ cup agave.
- ½-1 tsp extract (amount depends on flavor intensity) –> I’m using 1 tsp vanilla.
- Pinch of pink Himalayan sea salt (optional) –> I’m not using it.
- ½ cup chips (e.g. chocolate, dried fruit, chopped nuts, etc.) –> I’m using 2 1/2 tbsps unsweetened cocoa powder and 1/4 cup mini-semi-sweet chocolate chips (vegan).
Combine all ingredients—except the chips—in a food processor and run until smooth. Transfer dough into a bowl and stir in chips.
Using a melon baller or teaspoon, form into balls and roll in your hands until smooth. Ready to eat immediately! 🙂 Store leftovers in the fridge.