These delicious, unusal Easter egg truffles are rich, fudgy and full of protein! Adzuki bean truffles are a decadent dessert with a rich, smooth adzuki bean truffle center encased in a dark chocolate shell. The Easter egg chocolate truffles are vegan, super easy to make and so yummy! 😀
My recipe is inspired by East Asian sweets which are often made with anko – red bean paste. But don’t fear: The adzuki bean truffles don’t taste of beans! 😉 You’d never suspect that there are adzuki beans in these delicious chocolate truffles.
- 1/4 cup adzuki beans
- 4 tbsp powdered sugar
- 2 tbsp cocoa powder
- 1 tbsp cocoa butter (or coconut oil)
Make adzuki bean paste: Cook adzuki beans in a pressure cooker for about 20 minutes. Allow to cool, drain, then strain the adzuki beans through a fine mesh sieve.
Melt the cocoa butter, then add the other ingredients. Put the vegan chocolate truffle mixture in the fridge for some minutes to firm up. Then roll a teaspoonful of the truffle mixture between your hand into an egg shape.
Put the vegan adzuki bean truffles back in the fridge to harden again. Using a fork, dip the vegan Easter truffles into melted chocolate.
Store the vegan adzuki bean Easter truffles in the fridge and consume soon after making.
You can coat the vegan chocolate truffles with natural blue icing to make speckled robin egg truffles.