- 1 can black beans, drained and rinsed (540 mL)
- 3 eggs
- 1 tsp vanilla extract (5 mL)
- 1/2 tsp sea salt (2 mL)
- 1/3 cup butter, softened (75 mL)
- 3/4 cup white sugar (175 mL)
- 3/4 cup cocoa powder, divided (175 mL)
Preheat oven to 350º /180ºC.
In a food processor or blender add beans, 2 eggs and vanilla, pulse several times until beans are broken up. Add 1/2 cup of cocoa powder blend until smooth and no lumps remain.
In a large bowl, cream the butter, sugar and salt. Add remaining egg and mix well. Add bean mixture. Stir until well incorporated.
Grease an 8×8 square baking dish. Pour in batter, tapping lightly to remove any bubbles. Bake for 35-45 minutes, or until toothpick inserted into center of brownie comes out clean.
Allow brownie to cool to room temperature. In a large bowl add brownie and crumble. Chill for 1 hour.
Line a cookie sheet with parchment paper. Once brownie crumble is firm, remove from fridge and form into 1 inch balls, place on cookie sheet and chill for 15 minutes.
In a large bowl add remaining ¼ cup of cocoa powder. One at a time roll chilled truffles in cocoa powder, tapping off any excess. Serve on a platter or store in an airtight container, separating the layers with parchment.
- Serving Size: 1 truffle
- Calories: 78
- Sugar: 6.5 g
- Sodium: 115 mg
- Fat: 3.6 g
- Saturated Fat: 2.0 g
- Trans Fat: 0.2 g
- Carbohydrates: 10.8 g
- Fiber: 2.0 g
- Protein: 2.4 g
- Cholesterol: 31 mg