What better way to begin my ’12 Days of Christmas’ than with rich and indulgent truffles….but not any truffle recipe, this may even be my biggest triumph to date.
Well these are a spin-off with a different ratio of ingredients to create a soft and squishy truffle dusted in cocoa.
Those who have already tried them a) raved about them or b) requested an order of around a 100 in various flavours to give away as Christmas presents…result! Hence my various flavour trials undertaken today (see notes below) I am now categorically totally truffled out…maybe there can be too much of a good thing!
Ok, so here’s the deal, these truffles are rich and melt in your mouth, they don’t require cooking or heating of any sort- just a food processor. In addition they are also
sugar free, fat free, nut free, soy free and gluten free
(plus dairy free egg free and vegan…but that goes without saying).
It’s crazy…but oh so crazy good!
I can see your tempted…but then you read the word ‘black beans’…I promise you that you won’t be able to tell there are beans in them and the same with dates/raisins/banana…they all just blend together and the chocolate and almond (or flavour of choice) takes centre stage.
The ‘worlds healthiest’ chocolate truffles
Makes approx. 15 truffles
½ can black beans- rinsed and drained
1 mashed banana
½ cup cocoa powder (or raw cacoa powder)
¼ cup dates
¼ cup raisins
3 tbs agave syrup
2 tsp almond extract (see notes for options)
½ tsp cinnamon (optional to add depth of flavour)
½ tsp stevia
¼ cup GF flour (see notes for options)
2 tbs chia seeds
2 tbs cocoa and 1tbs powdered unrefined sugar (e.g rapadura). The sugar is not necessary if you prefer a ‘bitter’ coating. You could also add crushed nuts or coconut here.
Combine all ingredients in a food processor and blend until a smooth dough is formed. The dough will be fairly soft and sticky, it might help to chill for a little while for easier handling.
With slightly wet hands, scoop up the mixture and roll into small balls. Rolls each ball in the cocoa coating. Store in the fridge or freeze for a firmer truffle (defrost for 5 minutes prior to eating for best flavour).
Flavours: You can replace the almond extract with vanilla for a more neutral dark chocolate flavour. Or 1 tsp orange extract and grated orange rind also works well for a fruity citrus truffle. I also tried adding dried cherries and sugar free blackcurrant jam (increase flour content) for a ‘black forest gateau’ truffle. Oh and lastly I rolled some of thre almond truffles in crushed hazlenuts and dipped them in melted chocolate for a ‘Ferrero Rocher’ theme!
Flours: I have tried these truffles with various flours and they all give a slightly different texture. Fine almond flour (not ground almonds) gives a ‘stick to the roof of your mouth’ indulgence. Buckwheat flour has more of a firm bite, and coconut flour is the least ‘gummy’. Sorry- it’s hard to describe…in general all mild flavoured flours should work well since these treats are not baked and the ratio of flour to other ingredients is quite low, its is simply down to personal preference as to the subtleties of texture , or simply what you have to hand (note: all options taste amazing!).
ferrero rocher truffle!
Oh...one final thing! I have a little bit of excitement to share. A number of my recipes have been featured in a newly release e-book of recipes...the first time I have ever been published in a book!
*happy face, dances excitedly around the room*
The book has been compiled by
and features lots of recipes under various categories: paleo, high protein, clean eating, allergy friendly, vegan/vegetarian, these are then split down further in to the various meals of the day.
Intrigued? Feel free to check it out
For further guidance on making gluten free choices please see
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.