Chocolates made from beans

Ingredients for 1 servings:

• 150 g beans, white, cooked
• 3 tsp sugar or beet syrup
• 5 tsp cocoa powder
• 2 tsp coconut oil
• 3 pinches Cinnamon powder (Ceylon)
• 1 tsp rum
• 100 g dark chocolate coating, vegan

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

high in protein, slightly healthier

Prepare the beans according to the package instructions or remove them from the can and drain. It’s important that they are fairly dry before use, so it’s best to let them dry in a sieve for about 1 hour. If you’re using canned beans, you might want to rinse them briefly beforehand. Boiled, dried white beans are better, as they have less of an inherent flavor. Mix the ingredients in a bowl that’s suitable for an immersion blender and puree thoroughly. Depending on the type of coconut oil, you may need to melt it briefly in the microwave beforehand. Place the thoroughly pureed mixture in the refrigerator until firm. Then form them into balls and return them to the refrigerator. Chop the chocolate, melt it (in a double boiler or microwave), coat the balls with it, and let them harden on baking paper. Because they are cold, the chocolate hardens more quickly and doesn’t run across the baking paper. Storing it in the refrigerator increases its shelf life. Instead of cinnamon and rum, other flavorings can be used, such as instant coffee, cardamom, ginger, etc. You can’t use this to make delicate vanilla pralines, as the bean flavor might reappear. The advantage over traditional pralines, however, is that they’re lighter on the stomach and less likely to go to your waistline. Azuki beans can be used instead of white beans, although white beans are more commonly available here. Yields approximately 15 pralines with 285 kcal per 100 g.