A few days ago I introduced the white miso to you. Did you miss it? Click here!
As you probably understood I very fast became a huge fan of this paste and of course had to try it it everywhere! I have made vegan muffins with it (recipe coming up later) and of course the celeriac gratin with peanut sauce. But now up for next challenge! Adding the white miso to something sweet. I decided to make healthy chocolate truffles. Based on kidney beans and miso. And oh my, they are dangerously good! If you like to make it a bit more fancy, you could even add some drips of calvados or whiskey to the batter. The weekend is saved!
Let’s get to work!
Dark chocolate truffles with miso (and kidney beans)
Makes about 25 balls (if you don’t eat any of the batter while making them hihi)
1 can of red kidney beans (or 220 gram “home boiled”)
3.2 oz / 90 gram/ about 4 whole medjoul dates
1,1 oz / 30 gram / 4 tbsp raw cacao
1 tsp vanilla powder
2,8 oz / 80 gram coconut oil (deodorized)
1/2-1 tsp white miso
(optional: 1 tbs of calvados or whiskey)
Decoration: 70 gram real dark chocolate (minimum 70%). If vegan, see that you get a milk free option.
How do I do it?
1. Carefully rinse the beans in a strainer with cold water so that any possible “can taste” will disappear.
2. Add all the ingredients (including the beans) at once to a mixer bowl. Mix well until you have a smooth paste. You don’t want any small pieces of the beans to be visible!
3. Roll the paste into small balls and place them on a baking parchment. If the batter is very soft, you might have to place it in the refrigerator/fridge for a short while to make it harder.
4. Once that balls are made, place them in the freezer for about 30 minutes.
5. Meanwhile, prepare a small pan with water. Let it come to a boil and place a small bowl on top of the pan. Break the chocolate into the bowl and let it melt completely.
6. Take out the now hard balls and roll them in the melted chocolate. Cover them completely and place them back on the baking parchment. The chocolate is enough to cover half the balls. The rest I rolled in raw cacao and/or finely shopped almonds. Other options could be grated cocos, lucuma powder, cardamom, cinnamon, bee pollen or different berry powders. It’s all up to you!
This recipe is free from gluten, lactose and refined sugar.
It is vegan-friendly.