The extra nuts, black beans, and coconut palm sugar bring the glycemic level way down. That basically means we can have our truffles and eat them too, without spiking our blood sugar. It's important to note that we only make goodies like these once in a while...and when we DO make them, we only eat ONE. (Okay, two). But that's it! See our simple step-by-step photo instructions here.
1 1/2 cups coconut palm sugar
1/3 cup butter
1/3 cup Silk Pure Almond, unsweetened or 2% milk
2 - 3.5 oz. Lindt 70% cocoa candy bars, broken into pieces
1 - 15 oz. can Bush's low-sodium black beans, rinsed, drained, divided in half (1/2 can =3/4 cup)
(add a bit of seasoning and serve the other half as a side for supper)
1 cup toasted pecans, coarsely chopped
1/2 teaspoon vanilla extract
1 cup toasted pecans, pistachios, or almonds, finely chopped (for rolling truffles)
Place the 3/4 cup beans in a flat-bottom bowl and mash with a fork until very smooth. Set aside. In a heavy saucepan, combine sugar, butter and Silk Almond. Over medium heat, bring to a full boil, stirring constantly. Continue boiling 5 minutes - stirring. Don't walk away from your fudge - keep stirring! Remove from heat and stir in black beans (a whisk will help) until well blended. Stir in chocolate pieces. Stir in the 1 cup pecans and vanilla.
Allow fudge to cool to room temperature in the pan. Refrigerate in the pan until firm enough to handle. (Barb: I know. You're thinking this will never get thick. Trust me, a couple of hours and it will be workable.) Dip a 1 tablespoon measuring spoon into fudge and level with a knife. With the aid of a second small spoon, remove from the tablespoon and roll into a ball. Repeat until all fudge is shaped into balls. Re-chill candy if necessary for easier handling. To finish, roll each truffle into chopped nuts.
Makes 36 to 50 truffles, depending on size. Keep tightly covered in the frig. until serving time.