Dark fudge brownie with cool refreshing mint… the perfect combination. And who would ever guess these little pieces of heaven were packed full of protein? Enjoy.
Gypsy Boots Trail |
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Prep Time
15 mintes |
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Cooling Time
30 minutes |
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Total Time
45 minutes |
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Ingredients
- ½ can black beans, rinsed and drained
- 2 ½ tbsp cocoa powder
- 2 tbsp honey
- 2 tbsp cream cheese
- 1 tsp mint extract
- pinch of salt
- melting chocolate to cover truffles
Directions
- Add black beans, honey, cream cheese, cocoa powder, mint extract, and salt to your food processor and blend thoroughly until mixture in as smooth as possible, stop occasionally to scrape down the sides
- Truffle mixture may begin to ball up, if this happens break up the ball and keep mixing until you reach your desired texture
- Roll dough into a dozen small balls, spread out onto a baking sheet and chill in the fridge for 20 minutes
- Once truffles have chilled melt chocolate over stove in a double boiler or a bowl suspended over a pot of simmering water
- Spoon melted chocolate over truffles to coat and return to fridge another 10 minutes before serving
Notes
- Like these? Try my Fudgey Peanut Butter Black Bean Brownie Truffles
- Don't like cream cheese or want this recipe vegan? Substitute the cream cheese for almond or cashew butter