You know those delicate looking, little chocolate truffles you see in chocolate shops, farmer’s market stands and your local bakery? They seem so intriguing and intimidating at the same time.
Maybe it’s the mystery of how they are made, like how they get the caramel inside a Caramilk bar. (If you’re Canadian, you’ll understand that reference.) It turns out truffles are really simple to make and you can have some in your hands in minutes.
I love how quickly these chocolates come together. There’s no lengthy prep required, like soaking nuts or dates, or waiting for anything to cook. Just grate some beets, and boom, you’re good to go. And if you’re lucky enough to have a shredding blade on your food processor, then this will come together even faster. But, if not, a little arm workout never hurt anybody.(Don’t quote me on that.)
These truffles are earthy, chocolaty and sweet. Like any recipe, they can be altered to your taste and dietary restrictions. If you wish for these to be truly raw, you can swap the maple syrup for agave, and be sure to use raw versions of cocoa and almond butter. But, if you aren’t entirely set on 100% raw, then roasted almond butter and maple are fine. That’s what I used and they were delicious. Roasted almonds really add to the chocolate flavor.
- 1 cup grated Beets
- ¾ cup Dates
- ½ cup Raw Almonds
- ½ cup Raw Sunflower Seeds
- ⅓ cup Almond Butter
- ⅓ cup Cocoa Powder
- 3-4 Tbsp Maple Syrup
- 1 ½ tsp Vanilla
- ½ tsp Sea Salt
- Optional for rolling Coconut Sugar, Cocoa Powder, Dark Chocolate
Combine almonds and sunflower seeds in a food processor and blend into a flour. It’s okay if there are a few coarse bits. Dump into a bowl and set aside
Grate beets, either by hand or with the shredding blade on the food processor. Once grated, combine in food processor with the dates and almond butter and blend until it turns into a smooth paste. Add remaining ingredients, including the blended nuts and seeds and pulse until incorporated.
(Optional)Place the truffles mixture in the fridge for 30 minutes so they firm up and aren’t as sticky.
Scoop out mixture using a tablespoon measurement or ice cream scoop, roll into a ball in between your hands. Sprinkle coconut sugar or cocoa on a plate and roll the ball in it until coated, tapping off excess powder. Place in a sealed container, and repeat until mixture is gone. Store in the refrigerator.