Ingredients (for 1 portion):
- 1 glas cooked kidney beans
- 60g (2.1oz) Medjool dates (destone and soak over night)
- 3 tbsp cocoa powder
- 2 tsbp almond flour
- 2 tbsp coconut oil
- 1 pinch vanilla powder
- cocoa, hibiscus or baobab powder
Place kidney beans in a sieve and wash under running water. Puree the beans together with the dates, 3 tbsp of water and the coconut oil. Take the mixture and mix it with the vanilla powder, almond flour and cocoa powder and place everything in the fridge. Form small balls and dust them with cocoa, hibiscus or baobab powder according to your preference. Place the truffles in the fridge until serving them. They can also be frozen to make a cold treat in the summer or to preserve them longer.
A big thank you goes to the chef and nutritional expert Michaelah who kindly shared this recipe with us. On her instagram page you will find lots more healthy, vegan recipe ideas.