Beetroot superfood truffles

It’s hard to believe these truffles contain no refined sugar or dairy, but are packed with goodness and count as two of your five a day thanks to the addition of beetroot and avocado.



Serves: 12
Preparation time: 15 minutes plus 1hr chilling
Cooking time: n/a


1 large ready-cooked (vacuum pack) beetroot

1 large ripe avocado, peeled

¼ tsp vanilla extract

3 tbsp pure maple syrup

100g unsweetened cacao powder plus extra for dusting

Desiccated coconut for dusting


1 Put the beetroot, avocado, vanilla extract, maple syrup and half of the cacao powder into a blender or food processor. Process until well combined.

2 Add the remaining cacao powder to the blender and again process until well combined. Transfer the chocolate mixture to a small bowl. Cover and refrigerate for at least an hour.

3 Once chilled, scoop tablespoon-sized portions of the mixture and roll in your palms to form balls – the mixture will be slightly sticky but should form balls easily.

4 Put some extra cacao powder and desiccated coconut in a plate and roll the chocolate truffles around in one or the other to coat.

Recipes and images courtesy of

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