* Percent Daily Values are based on a 2000 calorie diet.
Beetroot truffles
A tasty vegan truffle
Prep Time15 minutesmins
Chilling time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Dessert, Snack
Cuisine: British
Servings: 12
Calories: 62kcal
Equipment
1 Blender or food processor
1 Small bowl
Ingredients
1ready cooked (vacuum packed) beetroot
1large ripe avocadopeeled
1/4tspvanilla extract
3tbsppure maple syrup
100gcacao powderunsweetened plus extra for dusting
Desiccated coconutfor dusting
Method
Put the beetroot, avocado, vanilla extract, maple syrup and half of the cacao powder into a blender or food processor. Process until well combined.
Add the remaining cacao powder to the blender and again process until well combined.
Transfer the chocolate mixture to a small bowl. Cover and refrigerate for at least an hour.
Once chilled, scoop tablespoon-sized portions of the mixture. Roll in your palms to form balls – the mixture will be slightly sticky but should form balls easily.
Put some extra cacao powder and desiccated coconut in a plate and roll the chocolate truffles around in one or the other to coat.