Description
Delight in these Fudgy Chocolate Beet Truffles, a rich and creamy treat combining the natural sweetness and earthiness of beets with intense dark chocolate. Naturally vegan and gluten-free, these truffles offer a decadent yet wholesome snack or dessert, perfectly coated with cocoa powder for an extra chocolatey 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
Optional Coating
- Cocoa powder, for dusting
Instructions
- Prepare the Beet Puree: Peel and chop the beetroot into small cubes. Boil or steam the beets until tender, about 15-20 minutes, or roast them for a richer flavor. Drain and let them cool slightly before blending into a smooth puree using a food processor or blender. 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 the chocolate is fully melted and smooth. Alternatively, melt the chocolate using a double boiler over simmering water.
- Combine the Ingredients: Stir the beet puree, maple syrup, vanilla extract, and a pinch of salt into the melted chocolate until the mixture is fully combined and smooth, creating a creamy, fudgy texture.
- Chill the Truffle Mixture: Place the bowl in the refrigerator for 1-2 hours until the mixture firms up enough to scoop and roll into balls.
- Form the Truffles: Scoop tablespoon-sized portions and roll them into balls by hand. To prevent sticking, lightly coat your hands with cocoa powder if needed.
- Coat with Cocoa Powder (optional): Roll the truffles in cocoa powder for an extra chocolatey coating or leave them plain. Optionally, dip in melted chocolate for a glossy finish.
- Serve and Store: Store the truffles in an airtight container in the refrigerator for 1-2 weeks. Enjoy chilled for the best fudgy texture.
Notes
- Roasting beets instead of boiling or steaming enhances their natural sweetness and deepens flavor.
- Use at least 70% cocoa dark chocolate for a rich, intense chocolate taste.
- Maple syrup can be substituted with agave nectar, honey (if not strictly vegan), or other sweeteners.
- For a nutty twist, optionally roll truffles in crushed nuts or shredded coconut instead of cocoa powder.
- Keep truffles refrigerated to maintain firmness and freshness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Fusion
