Ingredients

• 400g can low-sodium or no salt added black beans, rinsed and drained, and patted dry
• 1 scoop chocolate protein powder of choice (optional)
• 1 1/2 tablespoons coconut oil, plus 1 teaspoon for chocolate coating
• 2 tablespoons pure maple syrup
• 5 tablespoons of Akta-Vite
• 100g good quality chocolate, chopped
• Toppings, if desired: sprinkles, flaked coconut, and/or chopped nuts

Method

Place black beans, 1 1/2 tablespoons coconut oil, and maple syrup in large bowl of food processor; process until very smooth in consistency. You may need to scrap down the sides. Slowly add in Akta-Vite and chocolate protein powder (if desired).

Place truffle batter in fridge for about 20 minutes. After 20 minutes, remove from fridge and form batter into 12 even dough balls; roll them with your hands like you would roll a sugar cookie.

A tip: You can use latex gloves if you don’t want messy hands!

Place truffles baking sheet lined with parchment paper and place back in fridge while you make chocolate coating.

Heat chocolate and 1 teaspoon coconut oil in small saucepan on very low. Stir every so often until chocolate has melted and is smooth. Remove from heat. Coat each truffle in chocolate by using a fork or toothpick (they don’t have to be perfect!). Roll in sprinkles, nuts or coconut if desired. Place back on parchment paper and back to the fridge for 10 minutes. Enjoy!

These will keep for a few days in the fridge.