Whenever someone brings up dessert, I think of something super sweet and super bad for me, like cookies, cake, or ice cream. A healthy dessert sounds like an oxymoron and honestly, doesn’t sound like something I would want to eat. However, these vegan and gluten-free chocolate beet truffles changed my mind.
Unknown by many, beets have one of the highest sugar contents out of all vegetables and are the world’s second largest source of sugar. They have nutrients that are said to lower blood pressure, fight inflammation, and help detoxify the body. Also, beets were considered an aphrodisiac by the ancient Romans, so combined with dark chocolate which is another aphrodisiac, these truffles are perfect for Valentine’s day *wink wink nudge nudge*.
Chocolate Beet Truffles
Ingredients
Instructions
Boil diced beets in water until soft – approximately 10 minutes.
While waiting for the beets to soften, crush the almonds using either a knife, hammer, or blender. If you want, a smooth textured truffle, use a blender. Transfer crushed almonds into a bowl and set aside.
Blend soft beets until they are a smooth consistency. Add in the crushed almonds, blend, and set aside to cool.
While the almond-beet mixture is cooling, melt the 200 grams of dark chocolate.
Mix the melted chocolate into the cooled almond-beet mixture, then add the icing sugar and half of the cocoa powder. Transfer the mixture to a baking pan and put in freezer to 30-45 minutes; the longer you freeze the mixture, the easier it will be to roll into balls.
#SpoonTip: For a healthier alternative, blend approximately 1/2 cup dates instead of icing sugar.
Once the mixture is hard, but not rock hard, roll them into balls then dust them in the extra cocoa powder.
Put into fridge or freezer to save for later or eat them right on the spot.