Name: Fudgy Vegan Chocolate Beet Truffles Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 3 h
Cuisine: Vegan
Ingredients: 1 small beet (4 1/2 – 5 ounces or 125-140g), cooked and peeled; 12 Medjool dates (about 6 ounces or 170g), pitted; 1 teaspoon vanilla extract; 1/2 teaspoon sea salt, plus more to taste; 6 tablespoons (30 grams) raw cacao powder, divided; 1/4 cup (22g) oat flour (or equal amount of coconut flour for Paleo version); 3 ounces (85g) good-quality dairy-free dark chocolate; Unsweetened shredded coconut or other toppings of choice

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Introduction

These fudgy vegan chocolate beet truffles combine the natural sweetness of beets and dates with rich dark chocolate for a decadent, guilt-free treat. Perfect for satisfying your chocolate cravings while sneaking in some veggies.

A white bowl filled with round chocolate truffles is placed on a matching white plate, both resting on a white marbled surface. The truffles are dark brown and are decorated with bright pink and light brown flower petals sprinkled on top, creating a colorful contrast. Some truffles have a smooth dark chocolate coating, while others show a textured pink powder partially covered by drizzles of dark chocolate. The bowl holds several layers of truffles, piled high and closely packed, making the dessert look rich and inviting. In the blurred background, another white bowl with similar truffles sits on the same white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small beet (4 1/2 – 5 ounces, or 125-140g), cooked and peeled
12 Medjool dates (about 6 ounces, or 170g), pitted

1 teaspoon vanilla extract
1/2 teaspoon sea salt, plus more to taste

6 tablespoons (30 grams) raw cacao powder, divided
1/4 cup (22g) oat flour (or coconut flour for a Paleo version)

3 ounces (85g) good-quality dairy-free dark chocolate
Optional for coating: unsweetened shredded coconut or other toppings

Instructions

Step 1: If making oat flour, pulse slightly more than 1/4 cup rolled oats in a food processor until fine. Set aside. Skip if using store-bought oat flour.

Step 2: Soak dates in hot water for a few minutes if dry, then drain and squeeze out excess water.
Step 3: Chop the cooked beet and combine it with the dates, vanilla extract, salt, and 1/4 cup (4 tablespoons) cacao powder in a food processor. Blend until sticky and well combined.
Step 4: Add remaining 2 tablespoons cacao powder and oat flour. Blend again until a sticky dough forms. Taste and add more salt if desired.

Step 5: Transfer the dough to a bowl, cover, and freeze for at least 1 to 2 hours.
Step 6: Line a baking sheet with parchment paper. Melt the dark chocolate using a double boiler or microwave in 30-second intervals, then cool for 5 minutes.
Step 7: Remove dough from freezer. Using a rounded tablespoon or mini scooper, shape dough into balls and place on the baking sheet.

Step 8: Wear food-safe gloves while rolling to avoid staining from the beet and sticky dough.
Step 9: Dip each truffle into melted chocolate using a slotted spoon, coating evenly. Return to the baking sheet and sprinkle with toppings before chocolate sets. Repeat for all truffles.
Step 10: Serve immediately or freeze for 15-30 minutes to set. Store leftovers in an airtight container in the freezer; no defrosting needed before serving.

Tips & Variations

For a Paleo version, substitute oat flour with an equal amount of coconut flour.
Use food-safe gloves to prevent staining and make rolling easier.
Add a pinch of cayenne pepper to the dough for a spicy chocolate kick.

Coat the truffles in chopped nuts or cacao nibs instead of shredded coconut for texture.

Storage

Store leftover truffles in an airtight container in the freezer for up to several weeks. They can be enjoyed straight from the freezer—no need to thaw before serving. If preferred, let them sit at room temperature for a few minutes to soften slightly.

How to Serve

A close-up of a small bowl filled with round chocolate truffles. The bowl is white with a rustic edge and sits on a white plate with a dark rim. Each truffle is coated in glossy dark chocolate, some topped with pink edible flower petals, others dusted with bright pink powder, and a few decorated with small cacao nibs. The truffles have a smooth texture with some subtle drizzled chocolate details. In the background, another plate with a few truffles and a glass of bright pink liquid are softly blurred, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beets instead of fresh?

Fresh beets are preferred for flavor and texture, but if using canned beets, drain and rinse them well before using. The truffles may be slightly softer.

Are these truffles gluten-free?

Yes, if you use certified gluten-free oat flour or substitute with coconut flour, these truffles are gluten-free.