It’s hard to believe these truffles contain no refined sugar or dairy just looking at them, but they are packed with goodness and practically two of your five a day thanks to the beetroot and avocado included in the recipe.
|1 large ready cooked beetroot|
|1 large ripe avocado, peeled|
|¼ tsp vanilla extract|
|3 tbsp pure maple syrup|
|100g unsweetened cacao powder plus extra for dusting|
|Desiccated coconut for dusting|
What to do:
- 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.