Both black beans and cacao are dietary staples of the Blue Zone, Nicoya, Costa Rica. Black beans are traditionally combined with rice for the savory dish, gallo pinto (rice and beans). But if you know me, you know that I like to get creative in the kitchen…and I have a sweet tooth. My Black Bean Brownies and Pumpkin Protein Bites are staples when I want something sweet and fudgy (and a healthy dose of antioxidants and fiber). These Nicoyan Black Bean and Cacao Truffles are kind of a combo of the two.

Chocolate, or cacao, is the treat of choice in Costa Rica. Costa Ricans subscribe to my philosophy when it comes to chocolate: sacred, healing, and best when it’s extra dark!

Enjoy these truffles that incorporate two Nicoyan favorites (black beans and cacao) into one bite sized treat. They’re fudgy, fiber-rich, and super rich, creamy, and dark.

Truffle Ingredients:

• 1 can black beans, drained and rinsed
• 1/3 cup cacao powder
• 1/4 honey or maple syrup
• 1/4 cup almond butter
• 1 tsp vanilla extract
• Pinch of sea salt (and extra salt for topping)

Chocolate Coating Ingredients:

• 1 cup dark chocolate chips (aim for 70% cacao or higher)
• 1 TBSP olive oil

Instructions:

1. In a food processor, blend black beans, cacao powder, almond butter, honey or maple syrup, vanilla, and salt until smooth.
2. Put the mixture in the fridge for 30-60 minutes.
3. Remove from fridge. Grease your hands with olive oil or avocado oil. This will help prevent the dough from sticking to your hands while rolling them into balls.
4. Roll dough into balls and place on a parchment-lined baking sheet. Freeze for 1-2 hours.
5. Make chocolate coating: In a glass bowl, combine chocolate chips and olive oil. Microwave in 30 second intervals, stirring in between, until it is fully melted.
6. Using a fork, dip each truffle in the melted chocolate and place back on the baking sheet. Freeze for another 1 hour. Top with flaky sea salt if desired.
7. Store in the fridge.