Shiro-an made from tinned Butter Beans is a very versatile ingredient for sweets. This Chocolate Truffle recipe is dairy-free and oil-free. You would hardly believe it’s Butter Beans! Add nuts and dry fruit that you like and make your own recipe.


20 balls


Canned Butter Beans 200g *rinsed and drained well
*You get about 200g Beans from a 400g can.
Sugar 1/4 Cup to 1/3 cup
Salt *optional if the Butter Beans are unsalted
Cocoa 3 to 4 tablespoons
Rum 1 to 2 teaspoons
Nuts (Almonds, Macadamia, etc.) 1/4 cup *optional
Dry Fruit (Sultanas, Cranberries, etc.) 1/4 cup *optional
Desiccated Coconut

  1. Rinse Butter Beans and drain very well. Place all Butter Beans into a food processor or blender and make them into paste. Add Sugar and 1 pinch of Salt, then process until it gets smooth paste texture. (If the pasted is too soft, cook in a sauce pan over low heat until thickened.)
  2. If you add Nuts & Dry Fruit, chop up very small. Place the paste in a mixing bowl. Add Cocoa, Rum and Nuts & Dry Fruit, mix well.
  3. Place desiccated coconut on a plate. Roll a heaped teaspoon of mixture into balls. Roll in coconut to lightly coat.