Name: Adzuki and Hazelnut Truffles
Prep time: 5 min
Cook time: 15 min
Ingredients: 1 cup cooked adzuki beans, drained and cooled; 1 cup pitted dates; 1 cup hazelnuts; 2 Tbsp cacao powder; 1 Tbsp vanilla extract; Pinch of sea salt

By Laura Buss

A sweet treat that is delicious, nutritious, and even a little decadent! Your friends and family won’t believe there are beans in these wholesome, chocolatey truffles.

I made this!

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Gluten Free Soy Free

All of our recipes are oil free and vegan.

Prep time: 5 minutes

Cook time: 15 minutes

Yield: 2 truffles

1 cup cooked adzuki beans, drained and cooled

1 cup pitted dates

1 cup hazelnuts

2 Tbsp cacao powder

1 Tbsp vanilla extract

Pinch of sea salt

Earn your plant-based nutrition certificate

1 Soak the dates in hot water for 30 minutes or until soft. Drain and set aside.

2 Toast the hazelnuts in a saucepan or in the oven on low heat. Once cooled, chop the hazelnuts in a food processor or with a knife. Set aside.

3 Using an immersion or regular blender, process the adzuki beans with the dates, ¾ cup of the chopped hazelnuts, cocoa, vanilla, and sea salt until smooth. You may need to add 1 tsp of water for the mixture to come together.

4 With moistened hands, roll the mixture into 12 balls to form the truffles.

5 Coat truffles with the remaining crushed hazelnuts.

6 Refrigerate at least 30 minutes before serving.

Instead of making balls, you can form squares. To do this, place parchment paper in a square or rectangular mold, spread the dough evenly in the pan, sprinkle with crushed hazelnuts, and refrigerate for 30 minutes. Cut into squares.

Store in the refrigerator for 3 days or freeze.