Servings : 10
Although made with just a few ingredients, these Fudgy, Chocolaty, Beetroot Truffles are wholesome, yet taste amazing and melt in your mouth.
They’re also gluten-free, oil-free, soy-free and nut-free.
Small Beetroot (140g), cooked and peeled
12 Medjool Dates (~170g), pitted and soaked overnight in a little bit of water
1 Teaspoon real Vanilla Extract
1/4 Teaspoon Sea Salt, plus more to taste
6 Tablespoons (30g) raw Cacao Powder, divided 4 spoons & 2 spoons
1/4 Cup (22g) Oat Flour (can also use fine Coconut Flour instead)
85g Good-quality 75 – 80% Dark Chocolate
Optional ingredients for coating the truffles:
Unsweetened shredded coconut, raw cacao powder, flaky sea salt, raw cacao nibs, dried rose buds, beetroot powder, shelled hemp seeds, chopped nuts, etc.
Line a baking tray with waxed paper.
Remove the medjool dates from the water and drain really well.
Chop the cooked, peeled beetroot into cubes. (once cooked, you can just rub the skin of the beetroot with your thumb and it will come off)
Place in a high-speed blender with the medjool dates and blitz up till smooth.
Add the vanilla extract, salt and 1/4 cup or 4 tablespoons of the cacao powder.
Process again until the ingredients are well combined and starting to come together as a sticky paste.
Add the remaining 2 tablespoons of cacao powder (or 10g) and the oat flour.
Blend again until the ingredients are well combined and a dough has formed. Taste and add more salt if necessary.
The dough will be quite sticky at this point.
Transfer the dough to a bowl and cover. Freeze for at least 1 hour.
This step is essential, so don’t skip it.
Melt the dark chocolate in a bain-marie (or in a bowl over boiling water on the stove).
Remove from the heat, but stay close to the stove so that you can place the chocolate back on the heat if necessary.
Remove the truffle dough from the freezer.
Using a rounded tablespoon or mini ice cream scoop, scoop the truffle dough and roll into evenly-sized balls.
Transfer the balls to the baking sheet.
I highly recommend wearing food-safe gloves while rolling the balls because the dough gets sticky and beets tend to stain, so your hands will get really messy and stained red, if you roll the balls with your bare hands.
Using a slotted spoon or fork, dip one truffle at a time into the melted dark chocolate and coat all over.
Transfer back to the baking sheet and sprinkle with the toppings of your choice.
Work quickly, as the melted chocolate will set pretty quickly and your toppings won’t stick once the chocolate has set.
Repeat with each truffle.
You can serve them immediately, but I prefer to return them to the freezer for 15-30 minutes to set.
Store in an airtight container in the freezer (they don’t need to be defrosted).