Ingredients
Truffle
- 240g cooked drained and rinsed haricot beans (approx. 1 can)
- 25g cocoa powder or raw cacao powder
- 30ml maple syrup
- 10 drops stevia
- 25g chocolate pea protein
- 1.5 tbsp (21g) coconut oil, melted
- 30ml (2 tbsp) warm water
- 1 tbsp (7g) milled chia seeds
Chocolate Shell
- 120g 75% - 85% dark chocolate, roughly chopped into small pieces
- 14g (1 tbsp) coconut oil
- Hemp seeds, cacao nibs and crushed freeze dried raspberries for decorating
Instructions
- Blend together all truffle ingredients until smooth in your food processor or blender.
- Put truffle mixture into a bowl and place into the fridge for 1 hour to firm up.
- Once a little firmer roll truffle filling into balls...I made 9 golf ball sized truffles!
- Place onto a tray or plate lined with baking paper and then transfer the plate into the freezer for half an hour.
- Place chocolate and coconut oil into a large, 2 litre, pyrex jug. Melt in the microwave in 30 second increments, stirring every 30 seconds for a total of 2 minutes. The chocolate should be fully melted.
- Remove truffles from the freezer and half a clean plate lined with baking paper ready. One at a time dunk the truffles into the melted chocolate. Use a spoon to dunk and roll quickly, lift each on out with a fork, carefully shake off excess chocolate and place onto the clean plate. Sprinkle with hemp seeds, cacao nibs or freeze dried raspberries as you go.
- Once coated allow to set at room temperature or place into the fridge if you prefer a firmer truffle.
- Store in the fridge for up to five days or at room temperature in seal tight container for up to 3 days. I would imagine these will freeze just fine and should last for up to one month. Thaw at room temperature for 20 -30 minutes before eating.
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