Red Velvet Truffles

Recipe & photo courtesy of Dr. Tara Sunshine

Ingredients

• 1 ripe avocado, peeled and pitted
• 1/4 cup raw cacao powder
• 2 Tbsp Red Beet Crystals
• 2 Tbsp coconut manna, melted
• 1/2 tsp pure vanilla extract
• 1/8 tsp sea salt
• sugar-free confectioners’ or powdered monk fruit sweetener, or sweetener of choice, adjusted to taste
• 1-3 Tbsp coconut flour (optional/as needed for desired consistency)

Optional Toppings

• unsweetened desiccated coconut
• crushed nuts or seeds
• cacao powder

Optional Chocolate Coating

• 1/2 cup sugar-free chocolate chips
• 2 tsp coconut oil

Instructions

1. Place avocado, cacao, Red Beet Crystals, coconut manna, vanilla extract, and sea salt in a food processor container.
2. Blend until a uniformly silky-smooth texture is achieved, stopping to scrape the sides and bottom with a spatula as needed. Sweeten to taste.
3. Put the truffle mixture in the fridge until firm, approximately 1 hour.*
4. Using a tablespoon, scoop out the truffle mixture and roll into balls.
5. For the toppings option: Roll the formed balls in toppings in desired toppings.
6. For the chocolate coating option: Melt chocolate chips and coconut oil over low heat in a small pot or double boiler. Drizzle or dip each truffle in the melted chocolate and place on a parchment-lined baking sheet. Chill until firm. Enjoy!

Notes

*Note: If the mixture is too soft to roll into balls, try adding coconut flour, one tablespoon at a time, until a truffle-like consistency achieved.

Red Velvet Truffles can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.