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Beetroot Chocolate Truffles

Healthy, sugar-free chocolates - and you don't taste the beetroot!
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup walnuts, pecans
  • 1 cup oats (use gluten-free if desired)
  • 1 cup pitted dates (ideally Medjool or Deglet Noor)
  • 1/2 cup chopped raw beetroot
  • 1/4 cup unsweetened cocoa or cacao powder
  • 2 tbsp ground flaxseed or flax meal
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cardamom
  • 1/2 tsp ground clove
  • 1/2 tsp vanilla powder
  • pinch salt
  • 2 tbsp date syrup or maple syrup (optional)
Coating:
  • shredded unsweetened coconut
  • chopped nuts (I like pistachio)
  • cacao nibs

Equipment

  • Food processor

Method
 

  1. Add all ingredients in the order listed to a food processor. Pulse to combine until the mix starts clumping together and rolling into a ball.
  2. Put the mix in the freezer for 5 mins to remove stickiness. Scoop 2 tablespoons for each ball and roll between your hands. Roll in your chosen coating. Keep in the fridge for a few days or in the freezer for up to 3 months.

Notes

If you've chosen to omit the date syrup/maple syrup and the mix is too not sticking together, add a tablespoon of vegan milk while the mix is processing.