If you're looking for a sneaky way to incorporate more veggies into your diet (or your families) have you ever considered vegetable powders?
Now I'm not talking about substituting real veggies for powders, fresh is definitely best, but I'm talking about giving your existing recipes a little hit of extra nutrition.
In this recipe I'm using organic beetroot powder - it has all the health benefits for fresh beetroot, but can be conveniently added to a variety of dishes; vegan brownies, smoothies, bean chilli or walnut bolognese.
The beautiful deep pink colour looks amazing in these truffles and they make a great gift for any health nut!
2 1/2 cups of desiccated coconut
2 tsp of beetroot powder
5 madjool dates
1 cup of almond meal
2 tbsp of rice-malt syrup
1/2 tsp of cinnamon
1 tbsp of melted coconut oil
1/2 cup of melted coconut oil
3 heaped tbsp of cacao
1 tbsp of rice-malt syrup
ground pistachio for decoration
1. In the food processor whiz the desiccated coconut until it's as fine as you can get it. Add the remaining truffle ingredients and mix until it starts to ball up in the food processor.
2. Roll into bite-sized balls and place on a tray in the freezer for an hour.
3. Make the chocolate coating by mixing all the ingredients, apart from the beetroot powder, in a small pan.
4. Prepare a wire rack over a backing tray. Remove the truffles from the freezer, one by one dip them in the chocolate coating and place straight onto the wire rack. When all the truffles are coated pop them back into the freezer for 30 minutes.
5. Repeat the coating processes again, but this time sprinkle a little ground pistachio on the top for decoration. Place in the fridge and allow to set for at least an hour. Store in the fridge until you're ready to eat them.
This recipe makes about 12 good sized truffles but you can always make them a little smaller and get more truffles out of the recipe. Enjoy! x