Coconut beetroot bliss balls to celebrate Valentine’s Day! I’m sure that when you try them, you won’t believe they were made from beetroot and that they were vegan, sugar-free, dairy-free, egg free, and gluten-free! JUMP TO RECIPE
I’ve written often about beetroot and its properties. Maybe by now, you’re imagining that it’s my favourite ingredient. What you can’t imagine, though, is how many recipes can be added! And you certainly can’t imagine that it could make sweet truffles, and it would actually become their most important ingredient and what makes them guilt-free.
While the dessert truffles may have taken their name from the plant truffle because they look alike, they bear no other relation to their namesake. In general, they are completely different to the truffles you’ve known so far since they’re sugar-free. But they have a round shape, as is fitting, and they were also garnished with cocoa and shredded coconut.
Make your coconut truffles today and surprise your loved ones! They didn’t even need baking! The little hands helped a little in making them and a lot in eating them! He tried them with fruits from our eco lunchbox.
For the recipe you’ll need:
- Beetroots, preferably organic, should be boiled. There are also organic and ready-made beetroots, already steamed.
- Coconut flour, it can be found in stores with organic products or nuts. Did you know it can be eaten raw as well?
- Coconut oil, which during the winter will be solid and will need to be melted in a small pot or the microwave oven.
- Medjool dates. I prefer them to normal ones for their richer and fuller flavour. Make sure they’re sugar-free.
- Maple syrup, which can be replaced by honey should heat up first.
- Shredded coconut, because our truffle has a complete coconut flavour.
- Cashew butter, or any other nut butter you have at home and prefer.
- You can optionally add grated nuts and vanilla extract as I write in the recipe in more detail.
- Don’t forget cocoa for garnish. Select good quality cocoa that’s sugar-free, with a 100% cocoa content.
More coconut recipes here
The guilt-free truffle! Vegan, gluten free, sugar free, egg free, and dairy free!
Soak the Medjool dates in warm water for 10 minutes, while melting the coconut oil.
Process the beetroot in the food processor to a puree, and transfer to a bowl.
Strain the dates and process them into a puree in the food processor. Transfer to the bowl.
Add the rest of the ingredients to the bowl, the melted coconut oil, the coconut flour, the nut butter, the shredded coconut, and the maple syrup and mix.
Shape into balls with your hands.
Spread the toppings of your choice on a plate and roll the balls over them.
Place in the fridge for about an hour, and they’re ready.
Ingredients
Directions
Soak the Medjool dates in warm water for 10 minutes, while melting the coconut oil.
Process the beetroot in the food processor to a puree, and transfer to a bowl.
Strain the dates and process them into a puree in the food processor. Transfer to the bowl.
Add the rest of the ingredients to the bowl, the melted coconut oil, the coconut flour, the nut butter, the shredded coconut, and the maple syrup and mix.
Shape into balls with your hands.
Spread the toppings of your choice on a plate and roll the balls over them.
Place in the fridge for about an hour, and they’re ready.
Αυτό το περιεχόμενο χορηγείται με άδεια Creative Commons Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 4.0 Διεθνές .
Το περιεχόμενο αυτού του blog αποτελεί πνευματική ιδιοκτησία της εταιρίας LITTLE HANDS BLW. Συνεπώς, ΑΠΑΓΟΡΕΥΕΤΑΙ κάθε αναδημοσίευση, αντιγραφή ή τροποποίηση του χωρίς την έγγραφη συγκατάθεση της εταιρίας. Εάν ενδιαφέρεστε για το περιεχόμενο του blog, μπορείτε να επικοινωνήσετε μαζί μας για να συζητήσουμε πως θα μπορούσαμε να συνεργαστούμε.
