This recipe begins with me suspiciously sizing a couple of organic beetroots thinking about the least painful ways to give their taste a chance. I have never liked beetroots, ever. I could smell and taste the earth on them no matter how thoroughly I’d washed them. Until I got some organically grown ones and taking baby steps I decided to simply just juice them. And there started my love for these red beauties. The juice was soooo good, so sweet and fragrant that it seemed so wrong to just throw away all the beautiful pulp I got and this is how these wicked truffles were born. And in just like 10 minutes.
What you need for 38-40 mid size truffles
- 180g fresh organic beetroot pulp (4-5 pieces depending on the size, the organic ones are smaller)
- 250g roasted almonds
- 12-16 fresh pitted dates – depending on how sweet you want your truffles
- 3 table spoons of firm coconut oil
- 2 – 3 table spoons of cocoa powder
How to make them
Briefly blend fresh dates in a processor. Add almonds and blend it all well. Than one by one add the rest of the ingredients, oil, beetroot and cocoa and blend all. Easy!
Optionally you can add a teaspoon of almond butter or roll the truffles in the cocoa powder. As most of the raw sweets these can be stored deep frozen so you never run out of a sweet bite when you need it the most.
