Description
A delightful and nutritious dessert made with beetroots, almond flour, and natural sweeteners.
Ingredients
Scale
- 2 medium-sized beetroots
- 1 cup almond flour
- 1 cup pitted dates
- 1/2 cup desiccated coconut
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- Pinch of salt
- 1 tablespoon honey or maple syrup (optional, for added sweetness)
- Additional desiccated coconut or crushed nuts for coating (optional)
Instructions
- Prepare the Beetroots:
- Wash and peel the beetroots. Cut them into small cubes.
- Steam or boil the beetroot cubes until they are tender. This should take about 15-20 minutes. Allow them to cool.
- Blend the Ingredients:
- In a food processor, combine the cooked beetroots, almond flour, dates, desiccated coconut, cocoa powder, vanilla extract, and salt.
- Blend until the mixture becomes smooth and sticky. Taste and add honey or maple syrup if desired for extra sweetness.
- Form the Balls:
- Scoop out small portions of the mixture and roll them into balls using your hands. You can choose the size based on preference, around 1 inch in diameter.
- Coat the Balls (Optional):
- Roll the formed balls in additional desiccated coconut or crushed nuts for a textured coating.
- Chill:
- Place the beetroot dessert balls on a tray lined with parchment paper.
- Refrigerate the balls for at least 1 hour to set.
Notes
- The consistency of the mixture should be sticky enough to hold together. If it’s too dry, add a bit more beetroot. If too wet, a bit more almond flour will help.
- For a more intense chocolate flavor, increase the cocoa powder slightly.
- Experiment with different coatings such as chia seeds or sesame seeds for variation.
- These dessert balls can be stored in an airtight container in the refrigerator for up to one week.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion
Nutrition
- Serving Size: 1 ball