You could fool the world with these chocolate truffle cups.
The filling is made miraculously with black beans, but all you taste is rich fudgy chocolate truffle.
Chocolate Fudge Truffle Cups
Adapted from Whole Food Mom
2/3 cup cooked or canned black beans
2 1/2 tsp extra virgin coconut oil
2 tbsp cocoa powder
1/2 tbsp maple syrup
1/16 tsp salt
1/4 tsp pure vanilla extract
2 tbsp granulated sugar, or stevia to taste
Dark chocolate to melt (Two options I like to use are Ghirardelli 60% Cacao Bittersweet Chocolate Chips or Trader Joe’s Pound Plus 70% dark chocolate)
Drain beans and rinse VERY well. Put all ingredients in high-powered blender (like a Vitamix) or food processor and process until totally smooth. Adjust sweetener to taste at this point.
In a microwave, melt the chocolate in 30 second increments; stir until smooth.
Drop teaspoonfuls of chocolate mixture into paper-lined muffin cups. Top each with a teaspoonful of truffle mixture; top with another teaspoonful of chocolate mixture. Refrigerate until set. Decorate with another drizzle of chocolate if desired. Store in an airtight container.