Ingredients:
- 1 1/2 cups cooked Camellia Brand Black Beans
- 1/2 cup Steen’s cane syrup
- 2 teaspoons coconut oil
- 1 teaspoon vanilla extract
- 3 eggs
- 1/2 teaspoon baking powder
- 1/4 cup cocoa powder
- 1 pinch salt
- 1 tablespoon brown sugar
- 1/4 cup dark chocolate chips
- 1/2 cup dark or white chocolate, for melting
- Optional garnish such as sea salt, candied orange peel, or cocoa powder
Directions:
- Preheat oven to 350°, and line a quarter sheet pan with parchment paper.
- To a blender or food processor, add cooked beans, cane syrup, coconut oil, and vanilla extract. Blend for about 60 seconds, until well combined.
- Add eggs and blend for 30 seconds more, until well incorporated and very few black flecks from the beans remain.
- Add baking powder, cocoa powder, salt, and brown sugar, and blend for about 20 seconds more, until smooth.
- Pour batter into prepared sheet pan. Add chocolate chips, and gently combine with a wooden spoon.
- 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.)
- Remove from oven, and allow to cool for 15-20 minutes.
- 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.
- Place in the freezer for about 15 minutes, until balls are hardened and cold.
- 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.
- Sprinkle truffles with garnish of your choice, and place back in the freezer for about 10 minutes until firm.