Chocolate and Beetroot Truffles

Beetroot contains valuable nutrients that can help support detoxification, lower blood pressure, fight inflammation and enhance exercise capacity. It is naturally sweet, so it can be used to partially or completely substitute sweetener in sweet recipes. It compliments chocolate really nicely, and I have used it for cakes and cake balls before. This time I made truffles. They are free from gluten, dairy and refined sugar. It also contains a good amount of protein, as I added some protein powder.

There are plant and animal-based protein powders, so you can use what you have on hand, or what your personal diet requires.

The mixture is sticky but you can roll them with hands easily after you keep them in the fridge for about 30 minutes to firm them up. This recipe uses coconut flour as it helps to absorb extra moisture, otherwise you can use almond flour and you may need to increase the amount by 1-2 tablespoons.

Truffle Ingredients

1 medium-large beetroot

1 medium avocado

50g cocoa powder

50g protein powder

60g coconut nectar or dates

15g coconut powder (optional)

Pinch of salt

Dusting Ingredients

Cacao powder

Desiccated coconut

Sesame seeds

Other Optional Dusting Ingredients

Chopped nuts

Dried Raspberries

Method

1. Grate beetroot and place into a medium-sized bowl. If using a food processor, cut beetroot into chunks and put them into the processor.
2. Put the rest of the ingredients (except those for dusting) into the bowl or processor. Puree with a stick blender or food processor until smooth.
3. Keep in the freezer for roughly 15 minutes.
4. Using a small ice cream scoop, portion into small balls and arrange on a flat tray to freeze for 30 minutes.
5. Smooth each ball with hands and roll them in cacao powder, desiccated coconuts or sesame seeds. You could also use chopped nuts or freeze dried raspberries.

Written by Lismi Wong