Vegan Chocolate Truffles With A Chili Kick!
Is there any better way to tell someone you love them than with chocolate truffles? These dairy-free, gluten-free, grain-free, vegan-friendly truffles are spicy, creamy and high in protein. The coatings are optional but highly recommended! I usually use raw cacao, crushed Goji berries, almond meal and shredded coconut, but feel free to change them up based on what you have in the house. These truffles are high in protein, have a healthy kick of spice and are packed with many of the heart-friendly ingredients that make Valentine's Day so amorous. Here’s the recipe:
Spicy Chocolate Truffles
Ingredients for truffles
- 2 cups cooked black beans or 1 x 19-oz. can of organic black beans (if using canned, drain and rinse VERY well)
- 3 Tbsp. almond or other nut butter
- ½ cup raw cacao powder
- 2 Tbsp. melted coconut oil
- ½ cup raw honey (or replace with maple syrup for a vegan substitute)
- 1 tsp. sea salt
- 1 tsp. ground cinnamon
- ½ tsp. chili powder
- ¼ tsp. ground cayenne
Ingredients for coatings
- ¼ cup real maple syrup
- Various coating ingredients such as raw cacao, melted chocolate, shredded coconut, crushed nuts such as pecans, almonds or pistachios, crushed Goji berries or other coatings of choice. If using melted chocolate, omit the maple syrup.
Add all truffle ingredients to a high-powered blender or food processor and blend until smooth.
Add the mixture to a medium-sized bowl, level the top with a spoon, and place in the fridge to chill for at least 2 hours. After that time the texture should be thick and set.
Line a baking sheet with parchment paper. Using a small ice cream scoop or a spoon, measure out equal amounts of the truffle mixture (about 2-3 Tbsp.) and roll them until smooth. If the mixture is still sticky and hasn't firmed up enough to roll, place the truffles in the freezer for 15 minutes and then re-roll them until smooth.
Chill the truffles in the fridge while you prepare the coatings.
Place the maple syrup and each of your chosen coatings into separate finger bowls for coating.
Dip each truffle in the maple syrup and then roll it in your chosen coating. Repeat for each truffle.
Freeze for 30 minutes.
Any leftovers should be refrigerated or frozen, but I’d be surprised if there were any! If you freeze them, leave them out for 10 minutes at room temperature before serving.