Chocolate Protein Truffle Balls

These Chocolate Protein Truffle Balls prove that you really can have your cake and eat it. Okay, so it’s not quite a cake, but it’s sweet, it’s sumptuous, and it’ll satisfy the sweetest of sweet tooth.

It may look a little odd, as there are some strange ingredients in this one, including black beans, but trust us on this. Beans are actually commonplace in sweet treats throughout Asia and while they don’t quite use black beans, they work just as well and they also provide you with a healthy dose of protein.

You get the texture, the bite, the protein, the taste, and thanks to the addition of Detox Organics, you also get plenty of essential micronutrients, antioxidants, and more. It’s the perfect treat, or as close as you’re going to get. So take a look, try it out for yourself, and let us know how it goes.

Truffle Ball Ingredients

1 can of black beans (rinsed and dried)
1 scoop of Detox Organics chocolate superfood powder
1 scoop of your favorite chocolate protein powder
4 tbsp organic cacao powder
2 tbsp 100% pure maple syrup
1 tbsp coconut oil (melted and cooled)
½ tsp vanilla extract
Pinch of pink Himalayan sea salt
Pinch of cinnamon

Coating Chocolate

¼ cup chocolate chips
1 tbsp melted coconut oil

Directions

In a food processor, blend together the rinsed and dried black beans, maple syrup, 1 tbsp coconut oil, vanilla, salt and cinnamon until smooth.
Once blended, add the Detox Organics chocolate superfood powder, protein powder and cacao powder into the food processor. Continue to blend until smooth. You may need to scrape down the sides of the food processor to ensure there are no clumps of powder in the batter. The consistency should be very creamy.
Chill this mixture for 15 minutes in the fridge.
Meanwhile, melt the chocolate chips with coconut oil and stir to create the shiny chocolate coating.
Once truffle batter is chilled, roll into 1-inch balls. Place them on a baking sheet lined with parchment paper. Place in the fridge for an additional 10 minutes to set.
Stick a (wooden stick) into the center, then roll into the coating chocolate. Sprinkle with pink Himalayan sea salt OR unsweetened coconut flakes. Place back on the baking sheet.
Once all truffle balls are coated, place in the fridge for an additional 15 minutes to set completely.
Enjoy cold! (The truffle balls are best kept stored in an airtight container in the fridge for up to 5 days.)