Plant-Based Recipes

Dark Chocolate Mexican Truffles

Chocolate and cinnamon go so well together, I seriously love this combo! Plus these dark chocolate Mexican truffles have a secret ingredient that adds some serious nutrition.

Yep, I’m talking about black beans! You might not think to put beans in a truffle, but trust me on this one. They turned out amazing!

Products Used:

dark chocolate mexican truffles idealraw

Dark Chocolate Mexican Truffles

Serving size is one truffle. Makes about 18.

Prep Time
10 minutes
Passive Time
1 hour


  • 15 oz can low-sodium or no salt added organic black beans, rinsed and drained
  • 1 scoop Chocolate IdealRaw Protein
  • 2 tbsp. IdealRaw coconut oil
  • 3 tbsp. honey or maple syrup
  • 1 tbsp. cocoa powder
  • 1 tsp. cinnamon
  • dash of cayenne pepper
  • 1 tsp. vanilla
  • dash of salt


  1. Blend together all the ingredients in a high powered blender.  Chill for at least 30 minutes before rolling into 18 balls using a tablespoon for measuring.  Chill truffle balls for another 30 minutes, and either dust with cocoa powder, or dip in dark chocolate.  Enjoy!  Keep chilled before serving.

Nutritional Facts

Amount per serving

Calories 48
Total Fat 2g
Total Carbohydrates 7g
Protein 2g

Lisa Danielson

Lisa Danielson

Vegan Nutritionist

Major advocate for all things green and vegetarian. With the nickname “Veggie Lisa”, I am here to help you love veggies as much as I do! With my tips and tricks for preparing delicious veggies, you’ll never think plants are boring again.

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