Recharge after a tough workout or reboot your morning with these delicious truffles from FP fave The Beauty Chef!
Welcome to In The Kitchen, a new series on BLDG 25 that brings our favorite recipes, from some of our favorite brands and influencers, to life. Each month, we’ll be sharing ingredients for inspiration right here with you, to excite you to make magic in the kitchen and infuse your life from the inside out with gorgeous health, beauty and wellness. Today we’re sharing one of our favorite ingredients, Inner Beauty Boost, from one of our favorite beauty brands, The Beauty Chef, in their recipe for Black Bean & Cacao Truffles.
Rich and chocolaty, these decadent protein-packed truffles have a secret ingredient that you’d never guess: black beans. Whip some up to keep on hand for when you need that extra shot of strength or for recovering after a workout.
1/ 3 cup (50 g) hazelnuts
400 g can black beans, drained and rinsed
100 ml full fat coconut cream
4 medjool dates, pitted
2 scoops TBC chocolate BODY powder
2 tbsp cacao powder
1 tbsp maple syrup
1/2 tsp vanilla bean powder
Pinch Himalayan salt
Raw chocolate coating
3/4 cup (75 g) cacao powder
75 g cacao butter, coarsely chopped
1 1/2 tbsp maple syrup
1 1/2 tbsp coconut oil
Preheat the oven to 180 °C. Line a medium tray with baking paper and set aside. Spread the hazelnuts onto a small baking tray. Roast for 5–10 minutes, until the skins begin to come away and the nut is golden. Set aside to cool slightly. Place the remaining ingredients in a high-speed blender. Blend until smooth. Transfer the mixture into a medium bowl. Using spoons, shape into fifteen equal portions and arrange on the prepared tray. Refrigerate for 30 minutes, or until firmed up slightly. Rub the roasted hazelnuts in a clean tea towel or paper towel, to remove the skins. Set fifteen nuts aside. Finely chop the remaining nuts. Remove the mixture from the refrigerator. Roll into balls. Press a roasted hazelnut into the center of each ball. Re-roll to enclose. Return to the refrigerator while you prepare the coating.
To make the chocolate coating, half fill a small saucepan with water and bring to a simmer. Place all of the ingredients in a heatproof bowl. Take the pan off the heat and set the bowl over the top. Ensure the base of the bowl does not touch the water. Leave for 5 minutes, or until the cacao butter and coconut oil melts. Stir to combine. Resting the balls on a fork or using toothpicks, dip and roll the balls one at a time to coat evenly. Arrange back on the lined tray. Sprinkle the tops of the balls with chopped hazelnuts. Refrigerate for 30 minutes, or until set.
Original recipe by The Beauty Chef.
Images and video by Mike Persico.