I think these truffles are my mom’s new favorite Christmas candy. I rolled mine in finely shredded unsweetened coconut, but the possibilities are endless. You could do plain ol’ cocoa powder, Lily’s chocolate chips, crushed nuts, or crushed sugar free peppermints!
These truffles take a secret ingredient: beans. Yep – canned beans! Don’t worry: they’re well rinsed and drained, you can’t taste them, and the truffles have a delightfully smooth texture. Trim Healthy Mamas, beans are usually an E fuel, but in this recipe the carbs from the beans come to 1.5 grams of net carbs per truffle. Even if you have a couple, you’re still well within S guidelines.
INGREDIENTS
- 1 15.5 oz. can black beans, rinsed well and drained
- 1 8 oz. package reduced fat cream cheese, softened
- ½ cup refined coconut oil, softened
- 3 T salted butter, softened
- 1 tsp. vanilla extract
- ½ cup cocoa powder
- ¼ cup oat fiber
- 1 T THM Super Sweet Blend, or more to taste
- ⅛ tsp. THM Pure Stevia Extract Powder
- ½ tsp. xanthan gum
- ¼ tsp. salt
- Coatings of choice: shredded unsweetened coconut, chopped peanuts, cocoa powder, granulated sweetener, etc.
INSTRUCTIONS
- Combine the first four ingredients in a food processor until smooth. Add the rest of the truffle ingredients and mix again. Chill the dough in the freezer for a little bit until it's firm and scoopable. Use a tablespoon cookie scoop to scoop balls of the truffle dough onto a wax paper-lined cookie sheet. Chill in the freezer until fairly firm, then roll the balls into the desired coatings of your choice. Store in the refrigerator. Yields about 35 truffles.
NOTES
There are 1.5 grams of net carbs per truffle from the beans. This is well with THM:S guidelines
Thanks done share recipes to : https://www.briana-thomas.com/chocolate-cream-cheese-truffles/