Yield: 16 Truffles
For the Coating:
- 1/2 cup Erewhon Corn Flakes or Honey Rice Twice Cereal
- 1/2 cup large flaked, unsweetened coconut
For the Truffles
- 1 (14.5 ounces) can reduced sodium black beans or 1 1/2 cooked black beans
- 1/2 cup (approximately 6 – 7) large Medjool dates
- 1/2 cup Dutch-processed cocoa powder
- 2 tablespoons raw coconut nectar
Make the coating
Place the Erewhon Corn Flakes or Honey Rice Twice Cereal in the work bowl of a food processor fitted with a steel blade. Process until coarsely ground. If the cereal is ground too finely it will leave an unfavorable texture when eaten. Place the cereal in a bowl.
Place the unsweetened coconut flakes into the food processor still fitted with a steel blade. Process until coarsely ground. If processed too long, the coconut will turn into a paste so watch carefully. Add the coconut to the cereal and mix to combine. Set aside.
Make the truffles:
Rinse the black beans well and drain on paper towels to remove as much water as possible. Put the beans and dates into the work bowl of a food processor fitted with a steel blade and pulse several times to combine. Process until mostly combined.
Add the cocoa powder and raw coconut nectar. Process until a smooth, chocolatey dough forms.
Use a heaping tablespoon to measure out equal portions of truffle dough. Roll into balls and set on waxed paper. If serving immediately, coat in the cereal and coconut mixture. Otherwise, refrigerate in an airtight container using waxed paper to create layers between the truffles. Roll in cereal coating just before serving.
Uncoated truffles can be made ahead of time and refrigerated up to a week.
Source: Amy Green