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Junita Lapp

Mocha Truffles

5 from 1 vote
High Protein and Low carb truffles. Can easily be made vegan by using appropriate protein powders. 
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Chill 1 hour
Total Time 1 hour 30 minutes
Servings: 20 people
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup coconut oil
  • 1 cup almond flour
  • 1 15 oz can black beans rinsed and drained
  • 1/4 cup vanilla lean powder ( or any protein powder)
  • 2 tsp instant coffee
  • 1/2 tsp himalayan sea salt
  • 1/2- 1 tsp stevia ( I use 1/2 tsp bolivian stevia)
  • 1/4 tsp sunflower lecithan optional
  • 1/4 cup cocoa powder

Method
 

  1. In a food processor, blend everything together until it is very smooth. This will take a minute or two, depending on how powerful your food processor is. When there are no lumps, pour the blended truffle mixture into an 8 in square baking dish. Place it in the fridge to chill for 1 hr. Scoop out teaspoonfuls of the truffle mixture and roll them between the palms of your hands to form balls. Roll them in cocoa powder and store in the fridge. They stay fresh for about 1 week if kept chilled.