Black Bean Chocolate Truffles

Directions:

1. Preheat oven to 350°, and line a quarter sheet pan with parchment paper.
2. To a blender or food processor, add cooked beans, cane syrup, coconut oil, and vanilla extract. Blend for about 60 seconds, until well combined.
3. Add eggs and blend for 30 seconds more, until well incorporated and very few black flecks from the beans remain.
4. Add baking powder, cocoa powder, salt, and brown sugar, and blend for about 20 seconds more, until smooth.
5. Pour batter into prepared sheet pan. Add chocolate chips, and gently combine with a wooden spoon.
6. Bake for 30-40 minutes, removing when the center and edges are firm. (The texture should not be gooey. If not firm, bake a few minutes more.)
7. Remove from oven, and allow to cool for 15-20 minutes.
8. Once cooled, use a small scooper or spoon to scoop out brownie dough, and roll into balls about the size of cherries. Place balls on another parchment-lined baking sheet.
9. Place in the freezer for about 15 minutes, until balls are hardened and cold.
10. Melt dark or white chocolate in the microwave or using a double boiler. Dip each ball into melted chocolate to coat it, and return it to the baking sheet.
11. Sprinkle truffles with garnish of your choice, and place back in the freezer for about 10 minutes until firm.