Vegan Black Bean Fudge Protein Bites

Blended black beans give these bites a fudgy, truffle-like density that oats simply cannot match. You will not taste the beans as long as you rinse them properly and blend the mixture completely smooth. The trade-off is a sticky dough, so it needs a real chill before you try to roll anything.

Ingredients

• 1 (15-ounce) can black beans, rinsed and drained well
• 1/2 cup natural creamy almond butter
• 2 scoops (64g) chocolate plant protein powder
• 1/4 cup unsweetened cocoa powder
• 1/3 cup pure maple syrup
• 1/4 cup oat flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 1/4 cup dairy-free mini chocolate chips

Instructions

1. Rinse the beans under cold running water until the water runs clear, then pat them dry in a towel. Leftover canning liquid is what makes bean desserts taste like beans.
2. Blend the beans, almond butter, maple syrup, vanilla, and salt in a food processor for a full 2 minutes, scraping the sides twice, until no skins or lumps are visible.
3. Add the protein powder, cocoa powder, and oat flour and pulse for about 20 seconds, just until the mixture pulls together into a thick paste.
4. Scrape into a bowl, stir in the chocolate chips by hand, and chill uncovered for 45 minutes so the mixture is firm enough to roll.
5. Roll into 20 balls with damp hands, rinsing your palms whenever the mixture starts to cling.
6. Store in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months.

Tips

• A food processor is not optional here. A blender will stall on a mixture this thick and mashing by hand leaves visible bean skins, which is exactly what gives them away.
• Chill the bowl uncovered rather than covered. Condensation trapped under a lid drips back into the mixture and makes it nearly impossible to roll.
• For a mint version, add 1/4 teaspoon of peppermint extract along with the vanilla. Any more than that and they taste like toothpaste.

FAQ

Can you taste the beans?

No, provided you rinse and dry them well and blend the base until it is perfectly smooth. Grittiness is what makes people notice beans, not the flavor itself.

Can I use canned chickpeas instead?

Yes, but chickpeas have a stronger flavor. Add an extra tablespoon of cocoa and a pinch more salt to cover it.

Why is my mixture too loose to roll?

Plant protein powders vary widely in how much liquid they soak up. Add oat flour one tablespoon at a time, then chill for another 20 minutes before rolling.

Can I make these without protein powder?

Yes. Swap the two scoops for 1/2 cup of almond flour plus 2 extra tablespoons of cocoa. Each bite lands around 3g of protein instead of 5g.

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