Chocolate Black Bean Truffles

1 can (15oz) black beans, drained and rinsed
5 Tbsp Dutch Process cocoa powder
2 Tbsp coconut oil
1 tsp Vanilla Extract
Pinch of  salt
1 tsp granulated sugar
2 tsp Maple Sugar Powder

4 Tbsp of any of the following ingredients to decorate truffles:
Cocoa Powder
Cinnamon Sugar
Vanilla Salt


Combine all ingredients (except those you’ll use for decoration) in the food processor, pulsing until mixture is smooth, scraping sides as needed. Transfer mixture from the food processor to a fresh bowl, and freeze for 15 minutes.

Remove truffle mixture from the freezer, and using a small spoon, scoop and roll the “dough” into 1 tsp balls.  Fill a shallow saucer with 4 Tbsp of your preferred truffle topping, and roll each truffle, one at a time, in the cocoa, sugar, or flavored salt.  Line a sealable container with a sheet of parchment or waxed paper, and arrange each finished truffle in the container so that it is not touching the other truffles. Store the truffles in the refrigerator until ready to serve (up to five days).