Beet fudge truffles are sweet, with a touch of tart, and guilt free. The beet ganache is sweetened with cacao, medjool dates (no sugar added) and thickened with flax. Each serving has 5 grams of fiber and 3 grams of protein, and are as silky and decadent as fine, gourmet chocolate.
| Prep Time | 20 minutes |
| Passive Time | 1 hour |
| Servings |
truffles
|
Ingredients
- 1 small beet ~5 ounces
- 12 Medjool dates pitted
- 1 tsp. vanilla extract
- 1/2 tsp. sea salt
- 1/3 cup cacao powder
- 1/3 cup almond flour substitute coconut, oat flour or GF blend flour
- 2 Tbsp. ground flax seed
- 1 cup dark chocolate chips
Ingredients
|
|
Instructions
- Bake a small beet (wrap in tin foil, bake at 375 for ~30 minutes) until soft. You can shred a raw beet if preferred. I have tried this recipe with both. A raw beet produces a bit more of a tart flavor. But shredding a raw beets is messy. Wear gloves and an apron. You can also purchase a cooked beet from the grocery.
- Place beet, dates, vanilla, salt, cacao, almond flour and flax into a high speed blender or food processor. Blend until creamy and smooth. If mixture is too thick for your machine, add a Tbsp. (or so) of plant milk or yogurt.
- Use a double broiler to melt chocolate chips. Put water in a sauce pan and chocolate chips into a heat-safe mixing cup. Heat on low until chocolate chips are melted. Stir frequently, and don't let it get too hot or cook after it's creamy. Chocolate chips will turn gritty and not be usable (well, you can still eat them).
- Hopefully, you have a silicone mini-cupcake pan. This makes is so easy to retrieve without breaking. I've made them with a standard metal tin, and by all means, it's still doable. Just more difficult. I found a silicone pan at Kroger when I tested this recipe for the second time. Hello. And yes, please. Pour ~1 tsp of chocolate into each cup. Use a mortar (or whatever you've got) to swirl the chocolate so that it coats the entire surface.
- Transfer beet mixture to a bowl (if necessary). Use an ice cream scoop (or your hands) to form balls. Place inside chocolate-coated cups.
- If you need to reheat the remaining chocolate chip sauce so that it's pourable, do so (use very low heat to preserve creaminess). Drizzle sauce over truffle balls. Use a knife or your finger to seal any gaps.
- While chocolate is still hot, top with desired garnish. I used hemp seeds this time (more fiber and protein). You can use finely chopped nuts, shredded coconut, flakes of sea salt, cacao powder or whatever looks best to you.
- Place tray in the freezer for about an hour. Remove and serve. Store extras in the freezer or refrigerator. If you do not have a silicone tray that allows you to just pop out the truffle, allow a few minutes to thaw. Use a sharp knife to separate for tray. If cracks form, dip your finger in warm water and reseal.
Recipe Notes
Look for chocolate chips with a high cacao content. I use Kroger's Simple Truth, 72% cacao.
Need other guilt free desserts? Try my fudge brownies, chocolate chip cookies and chai tea gingerbread.
Colleen Kachmann is a health coach, writer, teacher, yogi, mother of 4 (+3 bonus stepkids), and personal chef. She has a B.S. in education from Indiana University, and a master of science in health coaching from International Health Coach University. She also successfully completed the Women’s Functional & Integrative Medicine Professional Training Program through the Women’s Integrative Medicine Institute. Buy her book on Amazon. Find her on Twitter Pinterest Instagram YouTube Facebook
