Chocolate Black Bean Truffles

If there’s one thing the ebb and flow of food trends has revealed, it’s that chocolate never goes out of fashion. And chocolate truffles? They are timeless.

I introduce to you: chocolate black bean truffles (or the little black dress of healthy desserts).

Not only are these truffles simple, affordable, and fitting for all occasions, but they are secretly made with nutritious ingredients like black beans and dates (and no one even has to know!).

Whether you’re hosting a dinner party and in need of a treat to knock people’s fancy socks off, or looking for a healthier snack to enjoy with a glass of red, these truffles are the perfect fit! They’re:

Super chocolaty
Not too sweet
Full of fiber
Coated in a crunchy exterior
+ SO easy to whip together!

Healthier Decadence

I’m all for trying new flavor combinations and experimenting with wacky ingredients, but more often than not, I find myself craving good ol’ chocolate. Hence the creation of these truffles!

They are for those of you who try to eat healthier, but who will also eat half a bar of dark chocolate as a night cap (I can’t be the only one…).

Although these truffles feature a nontraditional ingredient list, the final flavor is classic and familiar: SMOOTH and RICH CHOCOLATE!

Making Chocolate Black Bean Truffles (that don’t taste like beans)

By this point you’re well aware that these truffles contain black beans. You may have murmured “wtf” or exclaimed “What? HOW!?” a few times to yourself. I know, it’s a teeny bit strange, but what’s even stranger is that these truffles DON’T TASTE LIKE BEANS.

Thankfully, the key to achieving truly CHOCOLATY (bean) truffles is pretty simple:

Black beans make these truffles soft without the need for heaps of oil and sugar. They also add a healthy punch of protein!

Dates provide ample natural sweetness, and help bind the ingredients with their gooey consistency.

Melted chocolate …nuff’ said.

Cacao powder adds a nutritious oomph* of chocolate flavor, and helps make the truffles more roll-able.

A pinch of salt is added for good measure, elevating the sweetness, and balancing out the bitterness!

I hope you enjoy these healthier chocolate truffles as much as I do, and don’t forget to leave a comment and rating below if you decide to give them a try!


Chocolate Black Bean Truffles

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By Whollyum Serves: ~9 truffles

Rich and smooth CHOCOLATE BLACK BEAN truffles that are packed with protein. They're so easy to make and only require 6 simple ingredients!


  • Truffles:
  • 1/2 cup black beans, thoroughly rinsed and drained
  • 1/3 packed cup dates (soaked in hot water for ~10 min if not already soft and gooey)
  • 1/4 heaping cup (~50 g) chopped chocolate of choice (use milk chocolate for sweeter truffles, or ~70-80% for darker truffles; ensure dairy-free as needed)
  • 1 tbsp water
  • 4 tsps cacao powder (or sub cocoa powder)
  • Good pinch salt
  • Coating:
  • 1/3 heaping cup (~65 g) chopped chocolate of choice (ensure dairy-free as needed)
  • 1 1/2 tbsps coconut oil
  • To Top:
  • Cacao nibs
  • Pinches of flaky sea salt, such as Maldon
  • Chopped and/or grated chocolate
  • Mini chocolate chips



Begin by melting the 1/4 heaping cup chocolate over low heat. Stir frequently until melted and smooth. Set aside.


Next, blend the black beans, soft dates, and 1 tbsp water in a food processor or high-powered blender until mostly smooth and no large chunks of dates/beans remain (some visible fibers are a-ok!). You may have to stop and scrape down the sides a couple of times to help it mix. Scrape the mixture into a bowl.


Mix in the 1 tbsp water, 4 tsps cacao powder, and pinch salt. Finally, stir in the melted chocolate. Taste and add more salt or cacao powder if desired. The mixture will be quite soft, so pop it in the fridge for ~30 minutes to slightly harden up (or speed up the process in the freezer).


Once chilled, the mixture shouldn't be too sticky to handle by hand (if it is, try adding ~1 tsp cacao powder at a time). Use clean hands to scoop out and roll ~9 truffles, placing them on a lined plate or baking sheet. I recommend popping them in the freezer for ~15 minutes to firm them up a bit more before coating them (but if you think you can manage, proceed with the coating).


Heat up the coconut oil + chopped chocolate over low heat, stirring frequently until melted and smooth. Take off the heat to cool slightly until the truffles are ready.


Use a fork to place each truffle into the melted chocolate and spin it around so that it's fully coated. Gently lift each truffle out of the chocolate (with the fork resting underneath it) and allow some chocolate to drip off before placing it back on the parchment paper. There should be enough chocolate to double dunk the truffles.


Sprinkle the truffles with the toppings of your choice while the chocolate is still wet. Once done, return to the fridge to set until the chocolate is hardened (or pop in the freezer to speed up the process).


Best kept in a tightly-sealed container in the fridge for ~4-5 days. Enjoy!


*Did you know that cocoa contains a beneficial compound with brain-protective effects? Here and here!

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