RED VELVET TRUFFLES
/Most red velvet purchased today gets its colour from loads of unhealthy food colouring. However, traditionally, beetroot was used to create the lovely reddish-chocolate hue!
For these creamy-and-dreamy Red Velvet Truffles, I used Salus Red Beet Crystals (sponsored). These crystals are a staple in my pantry and add amazing nutrients and antioxidants with a only a mild sweet & earthy flavour.
Don’t let the avocado in here scare you off! Avocado and cacao are a match made in heaven. Even if you think you don’t like avocado, trust me and give this recipe a whirl!
Ingredients for 8 to 12 truffles:
1 ripe avocado, peeled and pitted
1/4 cup raw cacao powder
2 Tbsp Salus Red Beet Crystals
2 Tbsp coconut manna, melted
1/2 tsp pure vanilla extract
1/8 tsp sea salt
Swerve sugar-free confectioners’ or Lakanto powdered monk fruit sweetener, or sweetener of choice, adjusted to taste
1-3 Tbsp coconut flour (optional/as needed for desired consistency)
Optional toppings
unsweetened desiccated coconut
crushed nuts or seeds
cacao powder
Optional Chocolate Coating
1/2 cup sugar-free chocolate chips
2 tsp coconut oil
Directions:
Place avocado, cacao, Red Beet Crystals, coconut manna, vanilla extract, and sea salt in a food processor container.
Blend until a uniformly silky-smooth texture is achieved, stopping to scrape the sides and bottom with a spatula as needed. Sweeten to taste.
Put the truffle mixture in the fridge until firm, approximately 1 hour.*
Using a tablespoon, scoop out the truffle mixture and roll into balls.
For the toppings option: Roll the formed balls in desired toppings.
For the chocolate coating option: Melt chocolate chips and coconut oil over low heat in a small pot or double boiler. Drizzle or dip each truffle in the melted chocolate and place on a parchment-lined baking sheet. Chill until firm. Enjoy!
*Note: If the mixture is too soft to roll into balls, try adding coconut flour, one tablespoon at a time, until a truffle-like consistency achieved.
Red Velvet Truffles can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.
Red Velvet Truffles with chocolate coating and chocolate drizzle.