Toppings, if desired: sprinkles, flaked coconut, and/or chopped nuts
Place black beans, 1 1⁄2 tablespoons coconut oil, and maple syrup in large bowl of food processor; process until very smooth in consistency. You may need to occasionally scrape the mix from the sides.
Slowly add in cocoa powder and chocolate protein powder (if desired). Taste and add more cocoa powder if necessary.
If you decide not to add in protein powder, simply replace with about 3 more tablespoons of cocoa powder or until batter tastes chocolatey enough to your liking.
Place the truffle batter in the fridge for about 20 minutes. Once chilled remove from the fridge and form the batter into 12 even dough balls; roll them with your hands to form a ball (you can use latex gloves if you don’t want messy hands)
Place the formed truffles on a baking tray lined with parchment paper and place back in fridge while you prepare the chocolate coating:
Heat the chocolate and 1 teaspoon coconut oil in small saucepan on very low. Stir every so often until choco- late has melted and is smooth.
Remove from heat.
Lift each truffle with a fork or toothpick and dip into the chocolate mixture to coat – they don’t have to be perfect!
Roll in sprinkles, nuts or coconut if desired.
Place back on parchment paper and return to the fridge for ten minutes. Once chilled, enjoy these delicious sweet treats!
*Found on Page 68 of High Performance Recipe Book 2