Beetroot Chocolate truffles
Beetroot chocolate truffles – made with a mixture of cooked and pureed beetroot, dark chocolate, cream, and a few other simple ingredients. Easy to make and requires only a few steps. Smooth and creamy truffle with a subtle beetroot flavour and a rich chocolate taste. These chocolate beetroot truffles are perfect for a healthy dessert or a sweet treat to snack on during the day.
Servings: 10 truffles
Calories: 2505kcal
Ingredients
- 2 beetroots small: cooked & peeled
- 1 cup hazelnuts You can use 1 cup of oatmeal to make it nut-free
- 6 Medjool dates pitted, soaked in warm water
- ½ cup oatmeal
- ¼ cup dried cranberries
- 2-3 tbsp cacao powder
- 4 tbsp coconut oil
- 2 tbsp maple syrup
- 85% 200g dark chocolate melted
Instructions
- Start by processing your hazelnuts in a food processor until they're finely ground. If you're using oatmeal instead, you can skip this step.
- Add the cooked beetroots, soaked dates, oatmeal (if using), dried cranberries, cacao powder, coconut oil, and maple syrup to the food processor. Pulse until everything is well combined and forms a sticky dough.
- Transfer the dough to a mixing bowl and chill in the fridge for at least 20 minutes.
- Line a baking sheet with parchment paper.
- Roll the chilled dough into small balls, about 1 inch in diameter.
- Melt your dark chocolate using a double boiler or by microwaving in 30-second intervals, stirring between each interval.
- Dip each truffle in the melted chocolate, using a fork to coat it evenly.
- Place the coated truffles on the lined baking sheet and chill in the fridge for at least 10 minutes to set.
Notes
Tips: When melting the chocolate, be sure to do it slowly and stir it frequently to prevent burning. And finally, when rolling the truffles, wet your hands slightly to prevent the mixture from sticking.
Nut-free option: You can use oatmeal instead for a nut-free option.
Storage: These truffles are best stored in an airtight container in the fridge for up to a week.
Serving suggestions: To serve, you can dust the truffles with extra cacao powder or top with chopped hazelnuts or dried cranberries. If you're having trouble melting your chocolate, try adding a small amount of coconut oil to the bowl to help it melt more smoothly.
Nutrition
Calories: 2505kcal | Carbohydrates: 255g | Protein: 35g | Fat: 169g | Saturated Fat: 74g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 70g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 158mg | Potassium: 3298mg | Fiber: 42g | Sugar: 179g | Vitamin A: 326IU | Vitamin C: 16mg | Calcium: 387mg | Iron: 21mg