appetite magazine
Beetroot truffles
 
 
Serves: 12
Ingredients
  • 1 large 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
Method
  1. 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.
Recipe by appetite magazine at https://www.appetitemag.co.uk/beetroot-truffles/