Fudgy Vegan Chocolate Beet Truffles
User Reviews
5
34 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
2 hrs 30 mins
-
Total Time
3 hrs
-
Servings
15
-
Calories
103 kcal
-
Course
Dessert, Baked Goods
Fudgy Vegan Chocolate Beet Truffles
Report
Fudgy Vegan Chocolate Beet Truffles use cooked beet combined with Medjool dates, vanilla, salt, raw cacao powder, oat flour, and dark chocolate to create a sticky, rich truffle dough. Coatings like shredded coconut or cacao powder add texture and flavor variety. These no-bake truffles have a dense, fudgy texture with earthy sweetness from beets and dates balanced by dark chocolate.
Description
This recipe begins by processing cooked and peeled beet with pitted Medjool dates, vanilla, sea salt, and part of the raw cacao powder to form a sticky paste. Additional cacao powder and oat flour are added to form a dough. Dark chocolate is incorporated and the mixture is blended until even. The dough is shaped into balls, then coated with optional toppings such as shredded coconut, raw cacao powder, or cacao nibs for texture and presentation.
The resulting truffles have an earthy flavor from the beet that complements the natural sweetness of the dates and bitterness of the dark chocolate and cacao. The oat flour helps bind the mixture, contributing to the fudgy texture. This vegan treat requires no baking, relying on chilling to firm them up.
These truffles make a nutritious snack or dessert, suitable for those seeking plant-based or refined sugar-free options. Coatings can be varied to suit preferences.
Share:
Ingredients
- 1 beet 4 1/2 - 5 ounces, or 125-140g), cooked and then peeled, small
- 12 Medjool dates (about 6 ounces, or 170g), pitted
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt plus more to taste
- 6 tablespoons raw cacao powder 30 grams, divided
- 1/4 cup oat flour 22g; can sub coconut flour
- 3 ounces dark chocolate 85g, good-quality, dairy-free
- unsweetened shredded coconut raw cacao powder, flaky sea salt, raw cacao nibs, dried rose buds, beetroot powder, hemp seeds, chopped nuts, etc, optional, for coating truffles
Instructions
- If you’re making your own oat flour, take slightly more than 1/4 cup of rolled oats (22 grams) and add it to a food processor. Blitz until the oats have turned into a fine powder. Transfer to a bowl and set aside. If you’re using store-bought oat flour, skip this step.
- If you are not using a high powered food processor and/or if your dates are quite dry and not sticky, soak the dates in hot water for a few minutes to soften. Drain and squeeze out the excess water really well.
- Chop your steamed or roasted beet. Add the beets, dates, vanilla extract, salt, and 1/4 cup or 4 tablespoons of the cacao powder (or 20g) to a food processor. Process until the ingredients are well combined and starting to come together as a sticky paste.
- Add the remaining 2 tablespoons of cacao powder (or 10g) and the oat flour to the food processor. Blend again until the ingredients are well combined and a dough has formed. Taste and add more salt, as desired. The dough will be quite sticky at this point.
- Transfer the dough to a bowl and cover. Freeze for at least 1-2 hours. This step is essential, so don’t skip it.
- Line a baking sheet with parchment paper. Melt the dark chocolate in a large bowl, using either a double boiler method, or in in the microwave in 30-second intervals. Allow to cool for 5 minutes.
- Remove the truffle dough from the freezer. Using a rounded tablespoon or mini ice cream scooper, scoop the truffle dough and roll into evenly-sized balls. Transfer the balls to the baking sheet.
- I highly recommend wearing food-safe gloves while rolling the balls because the dough is sticky and beets tend to stain, so your hands will get really messy if you roll them with your bare hands.
- Using a slotted spoon or similar utensil, dip one truffle at a time into the melted dark chocolate, and coat it all over. Transfer back to the baking sheet and sprinkle with the toppings of your choice. Work quickly, as the melted chocolate will set pretty quickly and your toppings won’t stick once the chocolate has set. Repeat with each truffle.
- You can serve them immediately, but I prefer to return them to the freezer for 15-30 minutes to set. Store leftovers in an airtight container in the freezer (they don’t need to be defrosted).
Notes
- Cook beets by steaming or roasting before using; precooked beets from the store are a convenient alternative.
- For gluten-free versions, use certified gluten-free oat flour or substitute coconut flour as noted.
- Homemade oat flour can be made by grinding rolled oats finely in a food processor.
- Choose good-quality dairy-free dark chocolate for best flavor.
Nutrition Information
Show Details
Calories
103kcal
(5%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
1mg
(0%)
Sodium
84mg
(4%)
Potassium
229mg
(5%)
Fiber
3g
(12%)
Sugar
15g
(30%)
Vitamin A
32IU
(1%)
Vitamin C
1mg
(1%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 84mg | 4% |
| Potassium | 229mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 32IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
34 reviews
Excellent
Other Recipes
You'll Also Love
