Beetroot superfood truffles

Beetroot superfood truffles


  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. 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.

Recipe from

There are more recipes in every issue of Yours magazine, out every fortnight on a Tuesday


These truffles are packed with goodness and practically two of your five a day thanks to the beetroot and avocado included in the recipe


1 large ready cooked (vacuum pack) beetroot
1 large ripe avocado, peeled
¼ tsp vanilla extract
3 tbsp pure maple syrup
100g (4oz) unsweetened cacao powder plus extra for dusting
Desiccated coconut for dusting


Time: 15 mins
Serves: 12
Nutrition: n/a