1 large beet, trimmed, peeled, chopped, and steamed
½ cup heavy cream *CP recommends using ½ cup coconut milk, instead
1 tsp ground allspice (or cumin)
1¾ ounces dark chocolate (85–90% cocoa), roughly chopped
Raw cacao powder, for rolling
Purée the beets in a blender or food processor until smooth, then simmer in a small saucepan over low to medium heat for 5 minutes, stirring frequently to remove the excess liquid (it will evaporate) and allow the purée to thicken.
In another saucepan, heat the cream and spice until it’s simmering.
Add the beet purée and chocolate, stirring until the chocolate is melted. Leave in the fridge for a few hours.
Once cold, roll teaspoonfuls of the truffle mix into balls with your hands (refrigerate for an extra 10 minutes if your balls are a little too moist) and then roll in the cacao powder to coat.
Serve immediately, or store in the fridge for 3–4 days or freezer for up to 3 months.
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