Yields: about 28-30 truffles
Prep Time: 45 minutes
Total Time: 1.5 hours, plus 30 minutes freezing
Gluten free and full of fiber, folic acid and protein, these little truffles are more than meets the eye! A black bean brownie flavored lightly with peppermint extract fills these little bites, while a light chocolate coating and peppermint candy sprinkles coat the outside. A perfect holiday treat!
1 (15 ounce) can black beans, drained and rinsed
1/4 cup coconut oil
3/4 cup brown sugar
1/2 cup high quality cocoa
1/4 cup rice flour (or desired gluten free flour)
1 teaspoon quality vanilla extract
1 1/2 teaspoon quality peppermint extract
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup brown rice syrup
1 1/4 cup chocolate chips
2 tablespoons coconut oil**
1/4 cup peppermint candy*, crushed (*see note below)
1. Preheat oven to 350 degrees Fahrenheit.
2. Place beans, coconut oil, brown sugar, egg, cocoa, rice flour, vanilla, peppermint extract, baking soda and salt in the food processor and blend until well mixed. This takes about a minute or so.
3. Pour and spread the contents of the food processor into a lightly greased pan (I used a 7.5 by 10-inch dish).
4. Bake at 350 degrees for 30 minutes. Remove from oven and let cool about 5 minutes.
5. Scrape baked brownies (ahh, yes, trust me, it’s OK!) into a bowl. Add 1/4 cup of brown rice syrup and mix together. If the contents are too warm to handle, simply let cool a bit longer.
6. When brownies are ready to handle, roll about 1/2 tablespoon into a ball into the palm of your hand. Set on a lined cookie tray (safe to go in freezer).
7. In a saucepan (or you can use a double boiler), melt chocolate chips and 1 teaspoon coconut oil on low heat. Remove from heat quickly.
8. Using a fork, gently roll balls into the chocolate to lightly coat. Set on lined cookie tray.
9. Sprinkle peppermint candy on each truffle.
10. Place pan in freezer for at least 30 minutes. Move to refrigerator for storage. Enjoy!
It’s coming up on the holiday season, which for me replaces the pumpkin spice craze with the chocolate-peppermint duo. I’m ready! Food plays a large role in my family’s memories and always has. Pumpkin and traditional fall flavors are welcomed as summer’s heat comes to an end. And now, preparing gifts for friends and family, I look forward to my peppermint mochas.
So, in keeping with my desire to add a nutritional element to the foods we eat (sometimes against the wishes of my family…), I remembered the Peppermint Black Bean Brownies that so many people have enjoyed for some time now. I thought about how I could make that the inside of a delicious and healthier truffle. Flavorings were tested, and we determined brown rice syrup was the best ingredient to bring the brownie texture into truffle territory.
A note on the candy*, which I switched up after making these a few times. I used a candy cane without artificial flavors or colors and placed it in a plastic baggie and used the flat side of a meat tenderizer to smash into bits. There are peppermint candy sprinkles available on the market, but when I used those, the chunks were just too large for my preference.
My youngest has requested these over and over, and even for myself, I will gladly serve these to company, who often are none the wiser to the healthier element! (Although, I usually end up too excited and tell everyone anyway…)
**UPDATE DECEMBER 2017: After making these many times, all of us testers agreed that adding a bit more coconut oil to the melted chocolate really worked well. The recipe above has been edited to reflect this update.
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