Description

These Fudgy Chocolate Beet Truffles are a deliciously rich and creamy treat made with natural sweetness from beets and dark chocolate. Combining healthy beet puree with high-quality dark chocolate and a touch of maple syrup, these truffles are an indulgent yet wholesome snack perfect for satisfying chocolate cravings without refined sugars. Coated optionally with cocoa powder for an extra chocolate kick, they are easy to make and ideal for gifting or enjoying as a guilt-free dessert.

Ingredients

Scale

Truffle Base

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

For Coating (optional)

Cocoa powder, for dusting

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Instructions

Prepare the Beet Puree: Peel and chop the beetroot into small cubes. Boil or steam the beet cubes until tender, about 15-20 minutes. Alternatively, you can roast the beets for a richer flavor.
Blend the Beets: Once the beets are tender, drain and let them cool slightly before blending them into a smooth puree in a food processor or blender. Set aside.
Melt the Chocolate: In a heatproof bowl, place the dark chocolate and coconut milk. Microwave in 30-second intervals, stirring in between, until fully melted and smooth. Alternatively, melt the chocolate over a double boiler.
Combine the Ingredients: Add the beet puree, maple syrup, vanilla extract, and a pinch of salt to the melted chocolate. Stir until fully combined into a smooth, creamy, and fudgy mixture.
Chill the Mixture: Place the bowl in the refrigerator for 1-2 hours, or until the truffle mixture firms up enough to scoop and roll.
Form the Truffles: Scoop tablespoon-sized portions and roll them into balls using your hands. Lightly dust your hands with cocoa powder if the mixture is too sticky to handle.
Optional Coating: Roll the truffles in cocoa powder for an extra chocolatey finish or dip them in melted chocolate for a glossy coating.
Serve and Store: Store the truffles in an airtight container in the refrigerator for up to 1-2 weeks. Enjoy chilled for the best fudgy texture.

Notes

You can roast the beets instead of boiling or steaming for a deeper, earthier flavor.
Use high-quality dark chocolate with at least 70% cocoa for intense chocolate flavor and better texture.
Maple syrup can be substituted with agave nectar, honey, or any preferred sweetener.
For a nutty variation, add a tablespoon of finely ground nuts or nut butter to the mixture before chilling.
Ensure the beet puree is smooth to avoid lumps in the truffle mixture.
If the mixture becomes too soft to roll, refrigerate for additional time until firm enough.
These truffles are best enjoyed chilled for optimal fudgy texture.