Red velvet truffles with homemade chocolate sauce
Prep time
Total time
Red velvet truffles
  • 2 cups (350 g) cashews
  • 1½ cups (90 g) shredded dry coconut + more for coating
  • 1 pre-cooked (80 g) beetroot, chopped
  • 2 tablespoons (20 g) coconut sugar
  • 4 tablespoons (70 g) agave syrup or honey
  • 3 tablespoons vanilla extract
Homemade chocolate sauce
  • 2 tablespoons cacao
  • 2 tablespoons agave syrup or honey
  • 2 tablespoon coconut oil, melted
  1. Add the all ingredients to a food processor and process until a dough is formed.
  2. Shape the dough into small balls. The size of a small apricot.
  3. Put the shredded coconut into a small bowl. Roll the truffles in the coconut and place them into airtight container.
  4. Refrigerate for about 20 minutes.
  5. Prepared the homemade chocolate by adding all the ingredients in a small bowl and mix well with spoon.
  6. Drizzle the chocolate over the truffles and refrigerate.
12-15 Truffles
Recipe by - Delicious & Nutritious at