Choccy balls with a superfood edge? yes please!
Beetroot and chocolate are just made to be together. Beetroot is naturally sweet and adds a depth of flavour that is just divine! However, grated beetroot would have been too wet for this recipe, so I used beetroot powder instead.
You can find beetroot powder at most good health food shops – I use the one from Bioglan.
Oh, and be careful when you’re rolling the balls – your hands may go a little bit pink – so if you want to, you could wear gloves (but I just scrub my hands quickly afterwards).
1 cup raw almonds
1/2 cup raw cashews
1/3 cup cacao powder
2 tsp beetroot powder
8 medjool dates
1 tbsp + 2 tsp honey
3 tbsp desiccated coconut
1/2 tsp beetroot powder
Let’s do this!
In a food processor with an “S” blade, whizz the almonds, cashews and cacao, until they reach a fine powder.
Add the beetroot powder, dates and honey, and process until combined and the mixture becomes slightly sticky.
Taking a tablespoon at a time, roll tightly into balls.
Wipe out your food processor, then add the desiccated coconut and beetroot powder, and process until it resembles a fine, pink-tinted consistency.
Coat the balls with the coconut mixture, and they’re ready to enjoy!
Keeps in the fridge for up to 5 days, or in the freezer for 6 weeks.
Makes around 12-15 truffles.
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