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For Truffle Center:
1/3 cup cocoa powder
1 tablespoon coconut flour
1 16 oz. can low sodium black beans rinsed and drained
1 tablespoon stevia extract
2 tablespoons butter (salted)
1/4 cup chocolate protein powder OR PB2
For Truffle Shell:
1/3 cup cocoa powder
1/4 cup coconut oil
1 tablespoon stevia extract
1 ounce 72% or higher cocoa chocolate
Optional: 2 tablespoons toasted almonds
Place your rinse and drained beans in a food processor or blender. Blend until smooth. Add butter and blend again. Once your beans are uniform, add the rest of your truffle center ingredients and blend once again until it becomes a dough. Place your dough in the refrigerator or freezer while making the shell.
In a microwave safe dish, put chocolate in small pieces along with your coconut oil. Microwave in 10-30 seconds intervals stirring in between until both your chocolate and oil are melted and combined. Remove from microwave and add cocoa powder and stevia. Whisk until you have a ganache-like consistency.
Line a baking sheet with parchment paper. Once your dough has thoroughly chilled, roll it into 1 inch balls and place them on your baking sheet. Dip each ball into your chocolate coating and place it back onto your baking sheet. Sprinkle your truffle with any topping you like! I chose to use crushed almonds. Do so with every truffle and then place them back into the fridge to set. Serve immediately or keep them in the fridge for up to a week! Enjoy your treats this holiday season without derailing your entire diet!
Each truffle is about 52 calories, 3.4 grams of fat, 4.3 grams of carbs (2 fiber), 2.7 grams of protein.
Submitted December 18, 2014 at 09:26AM by cookingispun http://ift.tt/1wH1Uqs keto
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