Tis the season of beetroot!
To be honest; I’ve never really been one for cooking with the glorious veggie. However, now that I’m on a no-nightshades breastfeeding plan, we’ve been enjoying a fair amount of beetroot in our Nomato Sauce.
Last week, with Nomato Sauce coming out my ears, I thought I’d put some of the beetroot to other uses. And a delicious little Red Velvet snack that required no baking seemed like the perfect answer 🙂
These truffles are rich in flavour, gorgeous in colour, and as a special side; are nut-free – for anyone with allergies or restrictions. Our little lass has been loving having one as a special surprise in her kindy snack box, and has taken to hunting for “just one more” from our freezer after dinner ❤
Beetroot & Chocolate Red Velvet Truffles (makes approx 30 small truffles)
1 cup dried pitted dates, soaked 3+ hours or overnight in hot boiled water, then drained
1 cup peeled & grated fresh beetroot
1&1/2 cups finely desiccated coconut
2 tbsp cocoa
1/2 tsp vanilla extract
2 tbsp cacao nibs, or chopped dark chocolate (80% cocoa solids or higher is delicious here) – optional
1/2 cup extra desiccated coconut (to coat)
Place the soaked & drained dates, beetroot, coconut, cocoa, vanilla, and salt in the food processor. Blend until well combined (it should come together in a sticky ball). Add the cacao nibs or chocolate (if using) and pulse to mix through. Scoop out the mixture into a bowl, cover and refrigerate for at least an hour to let it firm up.
Using a spoon, scoop out large teaspoons full of mixture and roll into a ball. Tip through the extra coconut to coat and place on a plate or in your storage container. Repeat with the remaining mixture until completed. Store truffles covered or sealed in the fridge for 3-4 days. They also keep well in the freezer if you wish to keep them for longer 🙂