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
- Orange zest
- 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.