Beetroot Truffles


Perfect for a lighter yet luscious canapé, these beetroot truffles are just as good for you as they are gorgeous. It’s hard to believe that they contain no refined sugar or dairy just by looking at them, but they’re packed with nutritional goodness thanks to the addition of fresh beetroot and avocado.

Serves: 12

1 large ready cooked (vacuum pack) beetroot
1 large ripe avocado, peeled
¼ tsp vanilla extract
3 tbsp pure maple syrup
100g unsweetened cacao powder plus extra for dusting
Desiccated coconut for dusting

1 Put the beetroot, avocado, vanilla extract, maple syrup and half of the cacao powder into a blender or food processor. Process until well combined.
2 Add the remaining cacao powder to the blender and again process until well combined. Transfer the chocolate mixture to a small bowl. Cover and refrigerate for at least an hour.
3 Once chilled, scoop tablespoon-sized portions of the mixture. Roll in your palms to form balls – the mixture will be slightly sticky but should form balls easily.
4 Put some extra cacao powder and desiccated coconut in a plate and roll the chocolate truffles around in one or the other to coat.

Recipe courtesy of Love Beetroot. See here for more.

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