This simple, yet decadent, dessert will definitely please your loved one(s) whether they are vegan or not! This recipe yields approximately 18 truffles.
1/2 c white beans, cooked, rinsed
5 tbsp peanut butter
1 tbsp sugar (or any sweetener)
1/2 tsp vanilla extract
1 c semi-sweet chocolate chunks
1 tbsp coconut oil
Set aside a cookie sheet that has been lined with wax paper.
Combine all the filling ingredients into a very strong blender or a durable plastic bag (the kind with the zipper-type lock). This mixture is pretty thick so you will need a lot of power to smooth it out. If you go for the plastic bag route, use your hands (or a rolling pin) to smooth out the mixture. Once the mixture is free of lumps, you are ready to go.
Use a 1/2 tablespoon to scoop your filling into bite size pieces and proceed to form each scoop into a ball. Place on your cookie sheet. Repeat until all of the mixture has been used. Set your cookie sheet in the fridge.
|Remember, slow and steady wins the race. Source|
Now it is time to coat your beanut butter balls. Remove the balls from the fridge and place the sheet next to your container of melted chocolate. To coat each piece evenly, make sure to hold the truffle with your index and thumb in one hand, while spooning chocolate over it with your other hand. This will get a bit messy. Once coated, set the covered beanut butter truffle on the cookie sheet and repeat until all of them are covered. Place the covered truffles back into the fridge until the chocolate has completely hardened (about an hour or two). Enjoy!