Whilst the concept of red kidney beans and chocolate is a bit frightening, it works in this instance. The beans create a smooth chocolaty truffle...a treat for you that is tasty and pretty darn healthy.
What?! You can't stand the suspense? Alright, alright. I'll share the recipe. Hopefully, you'll be gobblin' these up with glee (but remember, there are two cans of beans in the recipe--some, adverse, side effects may occur).
Cocoa Fudge (Bean) Truffles:
(Makes approx. 26-30, depending on how large you enjoy your balls...ha!)
* 2 cans of cooked red kidney beans, rinsed well under cold water
* 1 cup cocoa powder
* 1 cup agave nectar
* 1/3 cup coconut oil, melted
* 6 scoops of powdered stevia extract (6/32 or 3/16 teaspoons)
* 1 teaspoon vanilla extract
* 2 teaspoons almond extract
* pinch of sea salt
*Chocolate coating, graham cracker crumbs, ground nuts, coconut, cocoa powder, etc.
**My chocolate coating: 2 bars of unsweetened baker's chocolate, 6 tablespoons of maple syrup, 8 droops of liquid vanilla stevia; melted over low-med heat in a sauce pan.
***I was working with ingredients I had on hand. I would have preferred to use 1/3 cup coconut oil, 1/3 cup brown rice syrup, 5 heaping tablespoons of cocoa powder; melted over low-med heat in a sauce pan. The above concoction worked, but did not harden as quickly.
1. Process the ingredients in a food processor until silky smooth. If desired, add more liquid sweetener (agave nectar, liquid stevia extract, etc.)
2. Transfer the batter to a bowl and refrigerate for 1 hour.
3. Roll the batter into balls (having wet hands makes this waaaayyy easier).
4. Roll the balls in a topping of your choice, or leave your balls naked.
5. On a cookie sheet or plates lined with parchment paper (it sticks less than waxed paper), pop your balls in the freezer for approx. 25 minutes.
6. Store in the fridge for softer truffles or the freezer for a more frozen delight.
Have I convinced you to try beans in a dessert? How about if I double dog dare you?!