In the Bender Kitchen: Black Bean Chocolate Truffles

(WTNH) — Sometimes when it comes to the kitchen, you’ve got to think outside of the box. That’s just what CT Style producer/multimedia journalist, Meghan Yost, did to come up with her healthy twist on chocolate truffles.

Her secret ingredient? Black beans. Using beans is an easy way to sneak extra nutrients into your day … and Meghan promises, you won’t even know they’re there.

Beans are full of fiber so they help you feel full faster and stay satisfied longer. They are also shown to help stabilize blood sugar levels, and studies show eating beans, peas or lentils at least twice a week can decrease your risk of colon cancer by 50 percent. Beans are also unique because they’re not broken down by digestive enzymes, which means your body doesn’t absorb all of the calories they contain.

Black Bean Chocolate Truffles Recipe:


  • 1 can black beans rinsed
  • ½ banana
  • 10 Medjool dates, pitted
  • ¼ cup almond butter
  • ¼ cup unsweetened cocoa + extra for topping
  • 2 tbsp. unsweetened almond milk
  • 1 tsp. vanilla
  • ¾ cup oats, ground into a flour
  • Shredded coconut (topping)
  • Crushed walnuts (topping)


Use a coffee grinder to grind oats. Blend all ingredients until smooth in a food processor or Vitamix. Place in the freezer for 10-15 minutes (this will make the mixture easier to mold). Place dough between the palm of your hands and rub together to create chocolate balls about one inch in size. Dip and roll balls in desired topping: unsweetened cocoa, shredded coconut or crushed walnuts (or if you want to be like Ryan, dip your ball in all three!) Place balls in mini cupcake up on tray or in mini muffin pan. Refrigeration at least 20 minutes before serving.


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