Description
These fudgy vegan chocolate beet truffles combine the natural sweetness and moist texture of cooked beets with Medjool dates and rich raw cacao powder to create a healthy, plant-based treat. Coated in dairy-free dark chocolate, these truffles are perfect for guilt-free indulgence with a deep chocolate flavor and a subtle earthy undertone from the beets. They require no baking, making them quick to assemble and ideal for a nutritious snack or dessert.
Ingredients
Scale
Main 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
Optional Coating
- Unsweetened shredded coconut or other toppings of choice
Instructions
- Prepare oat flour: If using rolled oats, place slightly more than 1/4 cup (22g) into a food processor and blitz until finely powdered. If using store-bought oat flour, skip this step.
- Soften dates: If your dates are dry and not sticky, soak them in hot water for a few minutes to soften. Drain thoroughly and squeeze out any excess water.
- Blend beet and dates: Chop the cooked beet and add it to the food processor along with the dates, vanilla extract, sea salt, and 1/4 cup (4 tablespoons or 20g) of the raw cacao powder. Process until the mixture combines into a sticky paste.
- Form dough: Add the remaining 2 tablespoons (10g) of cacao powder and the oat flour to the processor. Blend again until fully incorporated into a sticky dough. Taste and adjust salt if needed.
- Freeze dough: Transfer the dough to a bowl, cover, and freeze for at least 1-2 hours to firm up. This step is crucial for handling the sticky dough.
- Melt chocolate: Line a baking sheet with parchment paper. Melt the dairy-free dark chocolate using a double boiler or microwave in 30-second intervals. Let cool for 5 minutes.
- Scoop truffles: Remove the dough from the freezer. Using a rounded tablespoon or mini ice cream scooper, scoop and roll dough into evenly sized balls. Place them on the prepared baking sheet.
- Wear gloves: To avoid staining your hands with sticky dough and beet juice, wear food-safe gloves when rolling the balls.
- Coat truffles: Using a slotted spoon or similar tool, dip each truffle individually into the melted chocolate ensuring an even coat. Return coated truffles to the baking sheet and sprinkle with desired toppings quickly before chocolate sets.
- Set and serve: You may serve immediately, but for best results, return truffles to the freezer for 15-30 minutes to fully set. Store leftovers frozen in an airtight container; no defrosting needed before serving.
Notes
- Make sure to freeze the dough as recommended to make rolling easier and reduce stickiness.
- Wearing gloves prevents beet stains on your hands and makes rolling less messy.
- You can substitute oat flour with coconut flour for a Paleo-friendly version.
- Use high-quality dairy-free dark chocolate for best flavor and coating.
- The truffles can be coated with a variety of toppings like shredded coconut, crushed nuts, or cocoa powder.
- Store truffles in the freezer; they keep well and do not require defrosting before eating.
- Prep Time: 30 minutes
- Cook Time: 10 minutes (to cook beet if not pre-cooked)
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
Keywords: vegan chocolate truffles, beet truffles, healthy vegan dessert, raw cacao truffles, no-bake truffles, dairy-free chocolate truffles
