One of the best dessert meals for Valentine’s is this no-bake chocolate & beets truffle.
I know that most people love to do really easy, no-bake desserts that require minimal ingredients. So I decided to develop an easy, no-bake healthy dessert that would be perfect for Valentine’s Day.
Here’s why you’re going to love these Chocolate Beetroot Truffles.
No baking required! All you need to do is cook the beetroots otherwise no actual cooking is required. You could make it even easier to buy pre-cooked beets. The food processor and freezer do all of the hard work.
8 main ingredients. 10 including salt and zest, but we don’t count salt or zest, so just 8 main ingredients.
Wholesome. These truffles taste just as indulgent as any truffle, but they are good for you, especially if you use dark chocolate with a high cacao content.
Allergen Friendly. These truffles are gluten-free, nut-free, and soy-free so anyone can enjoy them!
Fudgy. The combination of dates, cooked beets, and cacao powder make these sticky, gooey and fudgy. They melt in your mouth, not even joking.
Indulgent. Even though they’re made with wholesome ingredients, they taste magniglorious. And because they’re so rich, just a small serving will satisfy all your dessert cravings!
200 grams dry pitted dates
100 grams beetroot
1 tsp vanilla essence
1/2 tsp salt
30 grams oat flour
20 grams protein powder
30 grams cocoa powder
50 grams chocolate icing
40 grams butter
In a small pot, boil peeled beetroot for 15 minutes.
In a bowl , put the dates and add water. Microwave them for 1 minute
In a blender, put the dates, sliced beetroot, vanilla essence and some water. Blend until thick and sticky.
You can make your own oat flour by blending rolled oats until smooth.
In a large bowl, mix the oat flour, protein powder and salt. Add the date caramel to the bowl and mix until a sticky dough is formed.
Freeze the dough for 1 hour.
To make the chocolate icing, beat the butter for 2 minutes with a mixer until smooth and fluffy.
Add the chocolate icing to the butter and fold well with a spatula until fully blended.
Remove the dough from the freezer and use a scoop to form truffle balls.
Cover the truffles with chocolate icing and sprinkle orange zest on them.
This is a protein-packed chili pasta ! It’s easy, quick and made with simple ingredients. A perfect hearty budget-friendly dinner!
Have you decided what to eat for Valentine’s dinner? How about a delicious home-made meal. Nothing beats food made with love from home. What I love about this dish is its simplicity and depth of flavour.
Let’s talk about the health benefits of the main ingredients of this meal.
RED BEANS- According to livestrong , red beans nutrition can boost the quality of one’s diet, improve your overall health, aid in weight loss and maintenance, keeps blood sugar steady and lowers your risk of certain cancers.
RED PEPPER- They are known to improve eye health and prevent anaemia according to the healthline.
These Healthy Snickers Bars will satisfy any sweet tooth! Made with only the best ingredients from The Refillery SA, they’re easy to make and good for you too.
In this heat, you need something nice and cool to munch on.
Making your own health bars is actually crazy easy. What’s amazing is that there are no preservatives, artificial colors, or any questionable ingredients.
And who wouldn’t want homemade Snickers Bars that are actually good for you…
¾ cup rolled oats
350 grams dried pitted dates.
1 tsp vanilla essence
2 heaped tbsp peanut butter
½ tsp salt
100 grams dried mango strips
50 grams popped popcorn
100 grams milk chocolate
Put the rolled oats and salt in a blender and blend well until smooth and fluffy.
Put the dates in a bowl and cover with water. Microwave them for 1 minute.
Drain any excess liquid off of the dates.
Blend the dates, vanilla essence and peanut butter in a high-speed blender until smooth.
Put 150 grams of the date caramel in a small bowl
In another bowl, use a spatula to mix the oat flour and the remaining 200 grams date caramel to form a sticky dough.
Firmly and evenly press the dough into a small and narrow container.
Use a spatula to spread the 150 grams of Date Caramel evenly over the dough.
Sprinkle the popcorn and dried mango strips over the Caramel. Use your fingers to press the popcorn into the Caramel layer, so they stick.
Place the container in the freezer for 60-90 minutes, until firm.
Remove the frozen “filling” from its container, then use a sharp knife to cut it into bar-sized pieces. Return these to the freezer while you melt your chocolate.
Melt your Chocolate using either a double boiler or the microwave. If you choose to use the microwave, place your Chocolate pieces in a wide bowl (so the candy bars will fit along the base) and microwave at 30 seconds intervals, stirring in between. Once the Chocolate is 75% melted, stop microwaving and stir the mixture with a spatula until completely melted.
Place 1 bar into the bowl of melted Chocolate until its coated on all sides. Repeat with the remaining bars.
Place the bars in the fridge for 5-10 minutes, to allow the Chocolate to harden.
Let the bars thaw for 5 or so minutes before enjoying.
PREP TIME: 90 MIN
If you are allergic to peanuts you can substitute the peanut butter with any nut or seed butter of your choice .
Obviously the final result will taste different, but still be delicious! I would recommend that you use Almond Butter.
It can be quite tricky to coat the bars in chocolate if you only use your hands, rather melt your chocolate in a large bowl with a wide base and use two forks to rotate the Snickers.
These bars will not melt at room temperature but I would recommend storing them in the fridge for them to last longer. If you store them in the freezer, let them defrost for a few minutes before serving.