Chocolate Truffles

Vegan Protein Chocolate Truffles


Yields 20-25 truffles


  • 1-398ml can black beans (~1.5 cups cooked beans), drained (choose non-BPA lined cans) 
  • 1/3 cup medjool dates, pitted (4-5 dates)
  • 1/2 cup vegan vanilla protein powder
  • 1/3 cup raw cacao powder
  • 1/3 cup pumpkin seed butter
  • 1 teaspoon vanilla


Optional topping:

  • 1/3 cup dairy free chocolate chips
  • 1 tablespoon coconut oil
  • 2 tablespoons hemp seeds



  1. Place drained black beans, cacao powder, pitted dates, protein powder, vanilla and pumpkin seed butter in a food processor.
  2. Blend until a dough ball forms. You may need to scrape down the sides of the food processor a couple times. 
  3. Line a baking sheet with parchment paper. Scoop out 1-2 tablespoons of dough at a time and roll into a ball. Continue until all the dough is gone.
  4. In a double boiler, melt chocolate chips and coconut oil. Drizzle over top truffles and sprinkle with hemp seeds.
  5. Place in the fridge for 20 minutes or until the chocolate has hardened.

Recipe contributed thank you to: Renee Altman, RHN, BHKin.