Plain chocolate truffles
Black Beans in Water
1 can(s), large, drained
Smooth Almond Butter
1 tablespoons, level
1 teaspoons, level
5 tablespoons, level, 3 tbsp, plus 2 tbsp extra for rolling
- Place the first 6 ingredients in a food processor with 3 tbsp cocoa powder. Whizz until smooth – scrape the mixture from the edges a couple of times to ensure everything is well combined.
- Transfer the mixture to a small bowl and chill for at least 1 hour, until firm. Pinch off small portions and roll into balls – the mixture should make around 20 truffles. Sift the remaining cocoa powder onto a plate and roll each truffle in it until evenly coated.
- Arrange the truffles on a tray and chill for 30 minutes, or until firm, before eating. They’ll keep in the fridge in a sealed container for up to 5 days.