Chocolate Cream Cheese Truffles
THM:S, low carb, sugar free, egg/nut free (as long as you don't roll them in peanuts, of course)
Serves: about 35 truffles
  • 1 15.5 oz. can black beans, rinsed well and drained
  • 1 8 oz. package reduced fat cream cheese, softened
  • ½ cup refined coconut oil, softened
  • 3 T salted butter, softened
  • 1 tsp. vanilla extract
  • ½ cup cocoa powder
  • ¼ cup oat fiber
  • 1 T THM Super Sweet Blend, or more to taste
  • ⅛ tsp. THM Pure Stevia Extract Powder
  • ½ tsp. xanthan gum
  • ¼ tsp. salt
  • Coatings of choice: shredded unsweetened coconut, chopped peanuts, cocoa powder, granulated sweetener, etc.
  1. Combine the first four ingredients in a food processor until smooth. Add the rest of the truffle ingredients and mix again. Chill the dough in the freezer for a little bit until it's firm and scoopable. Use a tablespoon cookie scoop to scoop balls of the truffle dough onto a wax paper-lined cookie sheet. Chill in the freezer until fairly firm, then roll the balls into the desired coatings of your choice. Store in the refrigerator. Yields about 35 truffles.
There are 1.5 grams of net carbs per truffle from the beans. This is well with THM:S guidelines.
Recipe by Briana Thomas at