Black Bean Truffles


Happy Sunday!  If you follow @teezastreats on instagram you may already know I’ve been playing around with this truffle recipe.  I really enjoy Lindt  truffles and have been thinking about a way I can make a guilt-free version at home that still satisfy my everlasting sweet tooth. Don’t be scared of the Black Beans, I swear you will not taste a hint of beans in these truffles.  They are very chocolatey, easy to make, and a great Sunday project 🙂

If you give it a try please let me know!


3/4 cup drained and rinsed black beans

10 oz. 60% cocoa Ghirardelli chocolate morsels

1/2 cup heavy whipping cream

1/2 tsp vanilla extract


Nuts and Cocoa

1 Tbsp cocoa powder+ 1/4 cup chopped walnuts

Cinnamon Cocoa

1/2 Tbsp cocoa powder + 1/2 Tbsp cinnamon

Frozen Yogurt

1 Tbsp cocoa powder+1/4 cup chopped walnuts+ 1/4 cup 0% fat greek yogurt+ 1 Splenda packet


1.Rinse and Drain canned black beans

2. In a food processor (I use my Ninja) blend black beans as fine as you can, mashing them down between blends

3. Add 10 oz of chocolate morsels in to the food processor *do not blend yet*

4. In a saucepan bring heavy cream and vanilla extract to a simmer

5. Once simmering, pour the liquid into the food processor on top of the chocolate and beans

6. Blend all ingredients until smooth and fluffy

7. Place the mixture in the refrigerator for 2 hours

8. After two hours, spoon the truffle mix and using hands mold into spheres.  Making 30-40 truffles

Topping Directions:

1. Mix your topping of choice in a shallow bowl or in a ziplock bag

2. Roll each truffle