Jaffa Black Bean Truffles
Contributed By
Elise Mckillop
Serves
30 truffles
Time
40 minutes + chilling time
These chocolate-orange mouthfuls will prove to be an delicious treat for the whole family! Organic black bean and cashew base recipe. Free of refined sugars, grains and dairy.
Method
TRUFFLES:
- Add all ingredients except brown rice syrup to a powerful blender or food processor.
- Blend until almost smooth.
- Add rice malt syrup and blend until combined. (The mixture at this stage should come together as a ball, if too sticky add a little more desiccated coconut or coconut flour.)
- Roll mixture into approximately 30 balls, place on a lined tray, then refrigerate for 30 mins.
CACAO COATING:
- Place coconut oil and brown rice syrup in a heatproof bowl over a pot of simmering water.
- Melt down the coconut oil, whisking frequently to combine with the syrup.
- Sift cacao powder over the mixture and stir until all ingredients are well combined. Remove from heat.
- Dip the chilled balls into the chocolate mixture using a toothpick and refrigerate until set.
- Can be stored in the refrigerator for up to 5 days, or stored for longer in the freezer.
Ingredients
TRUFFLE FILLING
1 cup (140g) organic cashews, soaked in boiling water for 15min & drained
1 cup (200g) organic black beans, rinsed and drained
1/2 cup organic coconut flour
4 Tbsp organic desiccated coconut
2 Tbsp organic cacao powder
1/2 tsp organic cinnamon powder
1/2 tsp vanilla powder or vanilla extract
2 Tbsp organic peanut butter
4 Tbsp fresh orange juice
Zest of 1 large orange
4 Tbsp organic brown rice syrup
CACAO COATING
1/2 cup organic coconut oil, melted
1/2 cup organic brown rice syrup
1/2 cup organic cacao powder
BUY INGREDIENTS
-
Organic Peanut Butter Smooth 375g
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Organic Black Beans 400g - BPA Free (Cooked)
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