
Chocolate-Beet Allspice Truffles
SERVES
16PREP TIME
15 minCOOK TIME
00 minIngredients
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
Directions
-
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.
