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Vegan nama chocolate truffles dusted with cocoa powder on a plate. Vegan adzuki bean dessert.

Vegan Nama Chocolate Truffles (Made with Adzuki Beans)

by Vegin Vegan Vegun!
Silky, melt-in-your-mouth vegan chocolate truffles made with adzuki beans and prunes — no chocolate, no dairy, no refined sugar.
A Japanese-inspired guilt-free treat that's ready in just 10 minutes.
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Prep Time 10 minutes
Total Time 10 minutes
Course Dessert, snacks
Cuisine Japanese, Western food
Servings 6 truffles

Equipment

  • Mixing bowl
  • Hand blender or food processor
  • rubber spatula
  • 2 spoons
  • Tray or plate

Ingredients
  

  • 30 g prunes
  • 70 g cooked adzuki beans unsweetened
  • 1 teaspoon cocoa powder add more as needed
  • 10 g coconut oil melted

For coating:

  • ½ teaspoon cocoa powder add more as needed

Optional — if more sweetness is needed:

  • raisins finely chopped, to taste
  • sweetener of your choice

Instructions
 

  • Blend the prunes, cooked adzuki beans, and cocoa powder using a hand blender or food processor until smooth.
    30 g prunes, 70 g cooked adzuki beans, 1 teaspoon cocoa powder
  • Add the melted coconut oil and mix well with a rubber spatula.
    10 g coconut oil
    • The mixture may feel slightly loose at first but will firm up as you mix. If it's still too soft, add a little extra cocoa powder until it reaches a workable consistency.
  • Taste and adjust sweetness if needed — stir in finely chopped raisins or a small amount of your preferred sweetener.
    raisins, sweetener of your choice
    • If the mixture loosens, add a little more cocoa powder.
  • Spread cocoa powder over a tray.
    ½ teaspoon cocoa powder
  • Using two spoons, scoop and shape the mixture into 6 balls, then place on the prepared tray.
    • If the mixture is difficult to shape, chill it in the fridge for 15–20 minutes first — it will be much easier to handle once cold.
  • Dust your fingers with cocoa powder and roll each truffle until evenly coated.
  • Chill in the fridge until firm before serving.

Notes

  • The sweetness depends on your prunes — choose the sweetest ones you can find.
  • If the mixture is too sticky, add extra cocoa powder a little at a time to adjust the consistency.
  • Without coconut oil, chill the mixture in the fridge before shaping — it will be easier to handle.
  • The cocoa coating starts off dry and powdery, but will turn slightly moist over time. Dust with fresh cocoa powder just before serving if you prefer the powdery finish.
  • Store in an airtight container in the fridge for up to 3–4 days.
Keyword adzuki bean dessert, bliss balls, guilt-free, nama chocolate, vegan chocolate, vegan truffle