Before I get to these amazing little balls of red beauty, I want to apologize for being blogger MIA! I haven't posted in awhile because I've been so busy with my 2 new ebooks. Ebooks are a lot of work! I've officially responded to 9 million emails and sorted out all of the issues people had purchasing and I'm back and ready to provide you with some amazing recipes I've been holding out on. Like this.
This. This is pure decadent red velvet chocolate truffle bliss. And filled with healthy fat and even a bit of a super healthy root! Raw beet that is! I promise you will not taste the beet at all. My 4 year old went nuts over these and true story- when I was shooting the photos for this post he grabbed the superstar of the truffles- the prettiest most perfect truffle- and shoved it in his mouth and ran away! Anywho... These truffles are amazing and do not taste at all like beet. My family went crazy over them.
The best part of all is there is no baking! Just dump everything into the food processor and process until smooth! I made 3 batches of these- one with grassfed butter (my favorite), one with coconut butter (runner up) and one with coconut oil (least favorite). They all come out a beautiful deep red color, but in my opinion the coconut oil ones were too coco-nutty for my liking. The butter ones and the coconut butter ones were hard to tell apart.
These are a great holiday gift and will keep fine at room temperature, unless of course the room is very warm the chocolate can melt. In which case you can store in the fridge.
For more ideas and awesome holiday recipes, including red velvet pancakes, be sure to pick up my holiday ebook Modern Paleo Holiday Cuisine!
1/4 cup butter, coconut butter, or coconut oil *see post for my favorite!
1/4 cup coconut flour
1/4 cup almond flour
1/4 cup raw beet, packed, peeled and grated
2 tbsp arrowroot flour
2 tbsp unsweetened cocao or cocoa
1/4 cup honey
1 tsp vanilla
1/4 tsp salt
For the chocolate coating:
1 cup chocolate chips (use enjoy life for dairy/soy free)
2 tsp coconut oil
1. Combine all truffle ingredients in food processor.
2. Pulse until smooth batter has formed.
3. Place in the refrigerator for 10-15 minutes to harden a bit.
4. Roll balls. (makes about 16 balls)
5. Place balls back in fridge to harden for about 30 minutes, or until hard enough to coat with chocolate.
6. Melt chocolate and coconut oil on the stovetop on lowest setting, or use a double boiler set up.
7. Coat each truffle with chocolate. (*Optional- reserve 2 truffles to crumble on top of the truffles) If you have, place chocolates on a fine meshed cooling rack with foil underneath to dry so that the foil catches the dripping chocolate.
8. You will have extra chocolate to drizzle on top once the coated chocolate has dried a little bit.
9. Allow chocolate to cool and store in the fridge or at room temp.
Hi There, I'm
- I have a love for clean eating and love experimenting in the kitchen for my two food sensitive children. I founded Planks, Love and Guacamole, to create a sustainable paleo lifestyle without missing the comfort of traditional meals.