Thursday, 13 November 2014

Black and White Red Velvet Truffles

Oh the decadence and the colour!

Here's one of my Dad's classic 'Dad humour' jokes...

What's black and white and red all over?

A Newspaper! ('read' all over, get it?!) I know, don't all laugh at once right?!

Well these YUMMY little balls are black and white and red and delicious and the best part is you could pretty much each them for breakfast and still not feel guilty...they even have vegetables in them!

So are you ready for this?

Ready to get dunked... 

Had to let hubby be the guinea pig!

When will they invent 'tasteavision'...

Everything they cracked up to be!
Check out that moist, decadent truffle centre...

Oh the chocolatey goodness!

WARNING: You will not be able to resist eating more than your fair share of the mixture for these little may need to make extra! (For research purposes of course!!)

You can be a little flexible in terms of the types of nuts you use in the recipe, although the combination used here is a wonderful balance of both flavour and nutrients. The brazil nuts give a fantastic dose of selenium (an essential mineral that many of us are lacking sufficient levels of due to poor soil quality), the almond give you a wonderful boost of vitamin E, and the cashews a hearty dose of heart healthy antioxidants, in particular copper. The addition of beetroot (in my mind one of the superfoods for it's cardiovascular benefits), cacaofor some major antioxidant benefits, coconut for medium chain triglycerides which boost your body in every way, and a small sprinkle of psyllium for a wicked boost of fibre, there is nothing not to love!

The truffles are free of gluten, grains, dairy, and soy, and contain only a small quantity of sugar in the chocolate truffle coating. You can use any chocolate you like so you may prefer to make your own chocolate coating, or to buy a brand which contains no refined sugar. I choose the Enjoy Life ones on the odd occasion for these special treats as it is free of all of the allergens, but still behaves like regular chocolate which is ideal when you have to get fancy with it like dunking!

Note: Just as an aside, I have started my own wee business this week selling flavoured coconut butters. These are highly addictive, and completely delicious and would be fantastic to use for this recipe. There a number of flavours available so you can have a play around with the coatings on your truffles. I used the Creamy Dreamy Vanilla one just to add a little extra flavour to the coating, but I also think the Nutty Fruitcake would be AMAZING with this recipe! 

Check out the website here if you're interested in finding out more about this taste sensation!

So, without further ado, I give you the recipe. 

Black and White Red Velvet Truffles

Gluten-free, grain-free, dairy-free, soy-free and refined sugar free option available

1 cup raw brazil nuts
1.5 cups grated red beetroot (I used raw, but you could use cooked if you prefer)
1/4 cup raw cashew nuts
6 medjool dates, stones removed
4 tablespoons maple syrup (add more or less depending on how sweet you like your mix)
2 tablespoons almond butter (or ground almonds)
1 cup desiccated coconut
1/3 cup raw cacao powder, or cocoa powder if that's what you have on hand!)
1 tbsp psyllium husk (optional if you have it in the pantry, but not necessary - just add in an extra tbsp of cocoa or ground nuts to balance the moisture levels, or even a tbsp of ground flaxseed or chia seeds)
1 tsp vanilla extract

1 cup dark chocolate chips (or melting chocolate of your choice)
1 cup coconut butter - you can either buy jars of coconut butter or you can make your own. See the note above the recipe for my little coconut butter plug :)

1. In a blender or food processor, blitz the brazil nuts and cashew nuts until you get a 'meal' - not yet butter,but kind of a flour texture.
2, Tip into a medium bowl and set aside. 
3. In the blender, place the dates, maple syrup, vanilla extract, and almond butter. Blend to combine until a smooth paste forms. Add the grated beetroot, coconut, and Psyllium, and pulse until just combined.
4. Tip the beetroot mix into the bowl with the ground nuts. 
5. Add the cacao or cocoa and mix it all up until all ingredients are well combined and you have a gooey thick truffle mixture. 
6. Shape tablespoon amounts of mixture (more or less depending on the size you would like for your truffles) and pop on a plate in one layer. Put them in the fridge or freezer to chill and harden.

7. While the truffles are getting nice and cold, you can prepare your chocolate and coconut butter.
8. Melt the chocolate in a double boiler (a small pot of simmering water, with a bowl placed over the top with the chocolate chips in it...make sure the water doesn't touch the bottom of the bowl).
9. Take half of your truffles out of the fridge. Line a plate or tray with baking paper. Once the chocolate is melted (be careful not to over-melt it or it will seize and go too hard), work quickly to dunk each in the melted chocolate. Get in there with your fingers and give them a good roll around so they are well coated. There are probably lots of fancy methods for doing this, but I find good old fashioned fingers to be the most efficient! You will need to work quickly as the chocolate will harden quickly once it gets on the cold truffles. Once you have done all of the truffles, pop them back on the fridge to allow the chocolate to harden.
10. Repeat the process with the other half of the truffles only in the coconut butter. Again, melt the coconut butter in a double boiler until just melted, dunk the truffles (working quickly), and place straight back in the fridge to harden the coconut shell. With the coconut truffles, they can often benefit from a second round of dunking once hardened if you have time. 
11. Keep in the fridge until ready to serve.