Description
These Fudgy Chocolate Beet Truffles combine the natural sweetness and earthiness of beets with rich dark chocolate to create a decadent yet nutritious treat. With a creamy texture and a hint of vanilla, these truffles are perfect for a healthy dessert or snack, and the optional cocoa powder coating adds a luxurious finish.
Ingredients
Scale
Main Ingredients
- 1 medium beetroot (about 1/2 cup cooked and pureed)
- 1 cup dark chocolate (at least 70% cocoa, chopped or chips)
- 1/4 cup coconut milk (or any non-dairy milk)
- 2 tbsp maple syrup (or sweetener of choice)
- 1 tsp vanilla extract
- Pinch of salt
For Coating (Optional)
- Cocoa powder, for dusting
Instructions
- Prepare the Beet Puree: Peel and chop the beetroot into small cubes. Boil or steam the beet cubes until tender, about 15-20 minutes, or roast them for a deeper flavor. Drain and let cool slightly before blending.
- Blend the Beets: Place the cooked beet cubes into a food processor or blender and blend until smooth to create a creamy beet puree. Set aside.
- Melt the Chocolate: Combine the dark chocolate and coconut milk in a heatproof bowl. Microwave in 30-second intervals, stirring between each until fully melted and smooth. Alternatively, use a double boiler on the stovetop to melt.
- Mix Ingredients: Add the beet puree, maple syrup, vanilla extract, and a pinch of salt to the melted chocolate mixture. Stir thoroughly until the mixture is smooth and creamy, ensuring the beet puree is fully incorporated.
- Chill the Mixture: Refrigerate the mixture for 1-2 hours, until firm enough to scoop and shape into truffles.
- Form the Truffles: Scoop out tablespoon-sized portions of the chilled mixture and roll into balls with your hands. If the mixture is sticky, dust your hands lightly with cocoa powder to prevent sticking.
- Coat the Truffles (Optional): Roll each truffle in cocoa powder for an added chocolatey finish, or leave them plain. For an extra indulgent treat, dip each truffle in melted chocolate for a glossy exterior.
- Store and Serve: Place the finished truffles in an airtight container and store in the refrigerator for up to 1-2 weeks. Serve chilled to enjoy their fudgy texture.
Notes
- For richer flavor, roasting the beets before pureeing is recommended.
- Adjust sweetness by varying the amount of maple syrup or your preferred sweetener.
- Cocoa powder dusting is optional but enhances the chocolate flavor and helps with shaping.
- Use dark chocolate with at least 70% cocoa for the best balance of bitterness and sweetness.
- Store truffles in the refrigerator to maintain texture and freshness.
