The Best Black Bean Chocolate Truffles (Gluten Free, Vegan)

Prep: 15 minutesCook: 0 minutesTotal: 15 minutes
Yield: 8 to 10 trufflesCategory: Desserts
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These delicious chocolatey Black Bean Truffles are full of flavour yet contain just a handful of ingredients.

Rather than traditional ingredients, I use canned black beans as the main component of these tasty truffles, however, you would never know from the taste of them. They are rich and decadent feeling despite being made with nutrient dense ingredients and packing a decent serving of plant protein. They also have a great fudgy texture.

I only use five ingredients in this recipe and you could actually omit the chocolate drizzle on top of these truffles to make this recipe easier and reduce the time needed to throw it together. Having said that, I do think the little chocolate drizzle is what makes these! I like to add a melted dark chocolate to these but if you have more of a sweet tooth you could use a dairy free milk or white chocolate alternative instead.

I make these truffles using a smooth peanut butter that is quite runny in consistency, if you are using a firmer one you may need to add a little bit of extra liquid. Wait until the end and if the dough is too dry add a little extra maple syrup. The dough should come together easily with very little sticking to your hands when you are rolling it into balls.

If you are unable to eat peanut butter you could try this using tahini instead as I think the flavours would work really well with the chocolate. If you eat honey you could use it in these truffles in place of the the maple syrup. Fancy making these but don’t have any black beans in? No problem, use chickpeas instead! Alternatively, you could give my 3 Ingredient Chocolate Avocado Truffles a try instead.

I like to place these truffles in the fridge to set for up to thirty minutes. This allows the chocolate to set but also gives a little bit of a firmer texture to the truffles. I then just store them in the refrigerator and take them out as and when I want to eat them. If preferred you can use the freezer to set and store the truffles which will extend their shelf life. I want to say that these will last for up to five days in the fridge, however, mine have never made it that long!

I tend to make around eight of these truffles, however, the number created from the amounts listed below will all depend on how large you make the truffles.

If you like this recipe and are interested in exploring other desserts made from legumes why not try my Fudgy Black Bean Brownies, which you can find here, or my Chickpea Blondies here. Alternatively, for more no bake dessert ideas why not give my Coconut Cookie Dough Freezer Bars, my Chocolate Chip Chickpea Cookie Dough, my Cookie Dough Freezer Bars, my Triple Chocolate Chickpea Cookie Dough or my Triple Chocolate Cookie Dough Freezer Bars a try.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 1 can black beans (approx 240g drained weight)
  • 50g 1/4 cup dairy free dark chocolate
  • 3 tbsp smooth peanut butter (heaped)
  • 2 tbsp maple syrup
  • 1 tbsp cocoa powder (heaped)


  1. Rinse and drain the black beans, pat dry
  2. Add the beans, peanut butter and maple syrup to a food processor and blend well for a few minutes
  3. Add the cocoa powder to the blender and blitz again until the mixture creates a sticky dough in the food processor. You may need to stop blending and scrape the sides of the food processor down a few times during this process
  4. Split the dough into eight to ten evenly sized chunks
  5. Roll each chunk of dough into a smooth ball
  6. Melt the chocolate using a Bain-marie and drizzle it over the top of the chocolate truffles
  7. Place the truffles in the fridge or freezer to allow the chocolate to set


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