Beetroot superfood truffles recipe

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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.

Serves: 12

Preparation time: 15 minutes plus 1hr chilling

Cooking time: n/a



You’ll need:

1 large ready cooked (vacuum pack) 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.

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