Healthy Chocolate Truffles

This recipe originally came from The How Not to Die Cookbook.  But that version gave me a little bit of a stomach ache, presumably from all the nuts, so I replaced some of them with black beans this time around, which also cut the fat content a bit.  Simran also likes this version, which is shocking.  I think it's the first whole food plant based dessert she's liked.  I will probably keep a batch of these in the fridge going forward since they don't require cooking and one or two can sate a chocolate craving pretty well.

Ingredients
1/3 cup chopped and pitted soft dates
1/3 cup cooked black beans, drained and rinsed
3 tbs almond butter (or substitute whatever nut butter you have -- I think I used some sunbutter I'm trying to dispose of)
1/2 cup unsweetened cocoa powder
1/4 cup date sugar
1 tsp vanilla extract
1/3 cup almond flour (or finely ground nuts of your choice), for coating

Directions 

1) Combine dates and black beans in food processor and process to a paste.  Add almond butter and process to combine.  Add cocoa powder, date sugar, vanilla, and 1 tsp of water.  Pulse until well combined.

2) The finished product should look fudgy in color and texture and just hold together when molded into a ball.  If it's crumbly, add a little more water, 1 tsp at a time, until it can be shaped into balls.  If it's too soft, refrigerate for 20 minutes to firm it up.

3) Use your hands to shape and roll the mixture into 1-inch balls.  Then roll them in almond flour.  Place them in a container and refrigerate until firm before serving.