So yesterday was Valentines day. Obviously this post comes one day late but as I don’t care much about Valentines that’s perfectly fine. The truffles (or maybe I should call them “truffly” energy balls) can be eaten any time and without any reason. Plus they are made like in 15 minutes.
Sweet, yummy goodies, covered in cocoa and red beets powder…
Hey, stop right there. There must be some kind of mistake. Red beets powder, did you spell something wrong?
Nope, all is good.
I have been thinking for a long time now what to do with the fruits and veggie leftovers after juicing. I really feel sorry for all the fibers and feel bad just throwing them away. So I started looking for ways of reusing. And that’s what happened with the red beets leftover fibers after the last juice.
»HOW TO MAKE RED BEETS (or any other fruits or veggies) POWDER
It’s easy. After juicing just spread the fibers evenly and thin on a baking tray (use baking paper) and whether leave them for drying on the air (takes 1-2 days). Or dry them in the oven for ca 1 hour on 150 C°. In both cases rearrange and stir the fibers once in a while while drying, so it dries evenly. Use a mortar or coffee grinder to make powder out of it once it’s completely dried. Stir in air tight containers. That easy.
You can use the powders in energy bars, as colorful toppings on cakes or as a addition for your morning müsli. Lots of possibilities out there.
Now the basics are covered. If you think red beets on truffles sound crazy then just try it out anyway. You will not taste the red beets specifically but they will add a rich depth to the taste. Definitely worth trying.
And here comes the recipe.
13-15 pitted dates (1 cup)
5 flat tbsp cocoa powder
1,5-2 cups almond flour (just see how much you need to adjust)
8 tbsp Amaretto liqueur
cocoa and red beets powder for coating
1. Blend all the ingredients except cocoa and red beets powder in a food processor. The dough should be sticky, but firm enough to roll a ball between your palms.
TIP: Roll the truffles balls between your palms one after another first before coating them in cocoa or the red beets powder. This step will help you avoid washing your hands after every truffle you rolled in one of the powders. Wash off the sticky dough from your hands after every 3-4 truffles. This will make the truffles dough not stick to your palms all the time.
2. Spread on two plates separately the cocoa and red beets powder. Roll all the prepared truffles until covered. Store in the fridge or the freezer until eaten.