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