Chocolate Cream Cheese Truffles

• Produce

  • 1 15.5 oz. can Black beans

• Condiments

  • 1/8 tsp Thm pure stevia extract, Powder

• Baking & Spices

  • 1/2 cup Cocoa powder
  • 1/4 cup Oat fiber
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1/2 tsp Xanthan gum

• Oils & Vinegars

  • 1/2 cup Refined coconut oil

• Dairy

  • 3 tbsp Butter, salted
  • 1 8 oz. package Cream cheese, reduced fat

• Other

  • 1 T THM Super Sweet Blend, or more to taste

Found on briana-thomas.com

Description

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.

Directions

• 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 its 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.