Swoon worthy Vegan Chocolate truffles for Valentine's Day and every other Day. Dairy and refined sugar free with a sweet juicy beet and nut centre enrobed in smooth decadent home made dark chocolate.
Ingredients
3/4 cup cashew nut butter
3 Tbsp maple syrup - or more if you like it sweeter
1 heaped Tbsp Power Super Foods Beetroot Powder
1/2 tsp vanilla extract
pinch salt
4 tbsp oat flour (or coconut flour)
4 tbsp coconut cream or milk (optional)
Chocolate Coating
40g Power Super Foods Cacao Butter gently melted
40g Power Super Foods Cacao Gold Powder
Method
Blend filling ingredients until a paste is formed. If the mixture is too wet you can adjust with more flour
Put paste in the fridge for a few hours
Roll into balls whilst cold
Whisk melted cacao butter and cacao powder until smooth
Coat the balls with melted chocolate and allow to set in the fridge
top with organic rose petals
Recipe Notes
Store in fridge as these melt easily. Leftover chocolate can be used to dip fruit, drizzle on anything or make more chocolates.
Consume within 3 or 4 days if using coconut cream or milk
