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Secretly Healthy Chocolate Fudge Balls

Secretly Healthy Chocolate Fudge Balls!

These little chocolate fudge balls are so fudgy it’s unreal! And NO butter, corn syrup, or heavy cream are needed to achieve the rich and fudgy texture.

Can you guess the secret healthy ingredient?

black bean desserts

If you’ve tried and enjoyed the recipe for Black Bean Brownies posted on my site almost 2 years ago, there’s a good chance you will love this recipe too. I know beans in desserts might still weird some people out… but keep in mind they’ve been making bean-based desserts in Asia for centuries!

And with that, I guess I gave the secret ingredient away. I really am lousy at keeping secrets. 😕

black bean truffles

Black Bean Dessert

Black Bean Chocolate Fudge Balls

(Makes 10-12… feel free to double the recipe!)

Adapted from my Healthy Chocolate Chip Cookie Dough Truffles

  • 2/3 cup cooked or canned black beans (120g)
  • 2 1/2 tsp virgin coconut oil (See below for a substitution)
  • 2 tbsp cacao or cocoa powder
  • 1/2 tbsp pure maple syrup
  • 1/16 tsp salt
  • 1/4 tsp pure vanilla extract
  • pinch pure stevia, or 2 tbsp granulated sugar
  • chocolate coating (recipe below)

Drain beans and rinse VERY well. This is important! Then combine all ingredients in a food processor or blender and blend until completely smooth. Refrigerate so the coconut oil hardens and the mixture is firm enough to roll into balls with your hands. Once rolled, return to the fridge. (See chocolate coating recipe below.) Store in a covered container for up to a week. Or freeze, being sure to fully thaw before eating.

Chocolate Coating: Either carefully melt chocolate chips with a tiny bit of oil to make a sauce OR combine equal parts pure maple syrup, cocoa powder, and virgin coconut oil to form a thin sauce (about 2 tbsp of each). If the sauce is too thick, very gently heat until it thins out. Line a plate with parchment, dip chilled balls into the chocolate, then place on the parchment and immediately return to the refrigerator to allow the coating to set.

—> View Black Bean Chocolate Fudge Balls Nutrition Facts <—

*I’ve not tried the following substitution, but two commenters reported success in substituting peanut butter (or an allergy-friendly alternative to peanut butter) for the coconut oil.

pumpkin stuffed cinnamon rolls

Link of the Day: Homemade Pumpkin Cinnamon Rolls

5/5 (1)

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Published on August 25, 2014

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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  1. Medha @ Whisk & Shout says

    This sounds amazing! I’ve never had black bean brownies because I’m too stubborn to deviate from my classic favorite recipe, but these fudgey balls look like the dessert to get me to start baking with beans!

  2. Karen says

    These look delish! I love fudge and fudgy things! However, I have a couple questions: How long should you refrigerate the mixture before rolling into balls? and if you’re using chocolate chips for the coating, roughly how much should you melt? I’m not that great at eyeballing.

    • Karen says

      I didn’t have the patience to wait for your reply and went ahead and made these a few hours ago. My parents and I just ate them for dessert, and they were even better than I had anticipated! They were so rich and chocolatey and my dad even said that they tasted like they came from a pastry shop!

      • Karen says

        one thing I just wanted to add: when you coat the truffles with melted chocolate, it would be a really good idea to grease the plate first because I didn’t and then the bottoms of the chocolates stuck to the plate.

  3. Bianca says

    I still don’t think I’ve tried black bean brownies. Maybe. I can’t remember. But if so, I think someone else made them. I need to give it a shot!

  4. kirsten says

    i have a recipe similar to this one that i just posted on my instagram a few weeks ago (@f00dventures) but i made what i’m calling a raw frozen turtle brownie. uses black beans in the base and you can’t even tell the black beans are there. great way to sneak some protein and fiber into desserts!

  5. Kyla @ Two Cups Cacao says

    These look fantastic! I love black bean brownies, so I’m pretty sure I’ll love this one when I make it. I’m happy to say I’ve got all these ingredients on hand, so I’ll be sure to make them pretty soon. Thanks for posting!

  6. Alexis says

    This may be a silly question, but why must they be fully thawed before eating? I’m just curious! I think they’d be delicious frozen, like little fudge pop bites! Is there a reason?

  7. Linda @ Fit Fed and Happy says

    I should have known it was going to be beans! You have so many bean recipes 🙂 They do replace the flour nicely, I have to admit.

  8. Kyra says

    I’ve always been too scared to use beans in a dessert/sweet dish but it totally makes sense in this recipe – I can totally see how the texture of the blended beans can become decadent chocolate fudge balls! I think I will try this (plus it will make a quick dessert with ingredients I usually always have!) – thanks for sharing your recipe 🙂

    • Kittykat says

      WOW !!!! These are GOOD !!!! Almost kinda like a hedge hog in texture on the inside. I didn’t have sugar so threw in a few dried apricots into the food processer. The longer you have the food processer on the smoother in texture they turn out. I threw abit of coconut inside the filling too. I’ll makes these for ever now.. They were quick to make and satisfies your chocolate craving. No one would ever be able to detect these were made from black beans. I saw this recipe and about 1/2 later hubby says he wanted a chocolate bar treat so I made these… Thank you so very much for posting this recipe.

  9. EVA says

    Whelp, the first recipe I ever tried of yours was the critically acclaimed black bean brownies and DIED WITH LOVE at every bite, so I’m sure these are the bomb! (and actually “the bomb” since they’re round lil’ balls). Loving the nut butter option too as I keep NO coconut products in the house. I’m sorry, I hate it….

  10. Deanna says

    TRIPLE the RECIPE!!!!!!!!!
    I just made them and most of the batter didn’t make it to the refrigeration process because I kept eating them! So so good!
    If you use a 540ml / 19 fl oz can of black beans, the tripled recipe uses the full can 🙂

  11. melissa says

    When I try to search for recipes, I can’t get past double ad banner. Not enjoying the new advertising. So sad. I’m a big fan.

    • anonymous says

      You do realize that having ads on the site is what enables Katie to keep these recipes free so people like you do not have to pay anything for them, right? I’m sorry to say your comment comes off sounding rather self-centered to me 🙁

  12. Steph says

    I never think of using black beans in stuff like this, I always just think of savoury dishes, but they really are so versatile! These truffles look soooo fudgey and good- definitely going to try them 🙂 I even have all the ingredients at home. Do you think subbing in a little banana for sweetness instead of the other sugars would work?
    Thanks so much for the recipe! 😀

  13. Lina says

    Yummie! Honestly, this looks so super delicious I couldn’t resist grabbing a glass of beans and starting to mix. 😉
    Anyways, I didn’t exactly follow the recipe cause I wanted a pudding-like dessert for today. I left out the coconut oil and extra sugar and instead added a banana to the mix – and it turned out wonderful. Super rich and dark and only a pinch of sweetness… Thank you so much, Katie!

  14. Tess says

    I’m in the middle of cooking these – the truffle part tastes SOO GOOOD and is currently setting in the fridge and I just realized I don’t have any chocolate chips. Do you think these would be ok without the chocolate coating?

  15. Sprinkles says

    I think I made these wrong. Mine didn’t blend smoothly, or even really at all… I just ended up with a salty bean lump that crumbled and fell apart. I covered it with melted chocolate and it tasted like beans covered in chocolate… I used homemade black beans instead of canned (no salt added to the cooking liquid) but I followed the recipe to a T. Any suggestions?!

    • Chocolate Covered Katie says

      Did you read through the Recipe FAQ page? There’s a troubleshooting section on there. If you read through it and still can’t figure out what went wrong, please do report back with as many specific details about what specific ingredients you used as you can (type of food processor, sweetener, etc.).

      • Sprinkles says

        The only thing I used that was a variant really was that I used home-cooked beans (water only). I have a Black and Decker Food Processor, which is what I use when I make bean brownies and I’ve not really ever had a clumping problem before. The way it all lumped I just have to wonder if there wasn’t enough moisture in the beans…? I used the same brand stevia you do. I used sea salt as my salt and a bulk dutch cocoa powder from a Mennonite store nearby. Used a pure maple syrup from a local source.

        • Rosie's Mom says

          I hope it’s ok if I chime in. We also used homemade beans and did not have a problem. Possibly yours were undercooked or just naturally more dry. Try adding a little extra liwuod next time. These are worth giving another shot, trust me!

          • Sprinkles says

            Thanks! I was sort of wondering if maybe my beans were too dry. I’ve always liked using beans in place of flour and never had a problem until this recipe… looking forward to trying again.

          • dia says

            I made these today. I used dry beans that had been cooked and frozen. I thawed them out and added water to rinse. Did u rinse your beans? I also mashed them with a fork after using the food processor. My processor is big so the little mix just went to the edges so i mashed them until there were no whole beans visible and it was mostly a paste. If it felt a part i would suggest up the coconut oil and /or the liquid sweetener, just a bit. These were amazing and i cant believe the beans are so undetectable. Good luck!

  16. Susan Brinkley says

    I need an intervention! I literally cannot stop eating these!
    It started when I tasted the “dough” before I even made them into balls, and it hasn’t stopped since!
    They are so good and you’d never know there were beans in there. I want to try these in my boyfriend but am not sure they’ll last that long! 🙂

  17. Alissa says

    I am in heaven. I had everything in my pantry… made them tonight and they are AMAZING! I am not very good with the coating part of it…but its not about looks, right?! 😉 Now to try your BB Brownies this weekend. My previous attempts at bean brownies weren’t tasty at all.

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