Dense, fudgy dark chocolate truffles filled with all the flavor you love about Red Velvet desserts. These Red Velvet Truffles are raw, vegan, and perfect for showing that special someone how much you care!
It’s FINALLY February and Valentine’s Day is right around the corner. January felt like a year in itself so I am sort of excited for the shortest month of the year.
Although I am not big into celebrating Valentine’s Day, I do like the fact that it gives you the chance to show the people you love how much you care about them. Of course, that’s important ALL YEAR LONG, but having a special day for it is kind of fun too. Plus, who doesn’t love an excuse to eat all the chocolate things? Or in my case, MAKE all the chocolate things.
Make a recipe using chocolate? You don’t have to ask me twice! And I knew I wanted to make something festive that you all could share with your friends and family this time of year! Red Velvet Truffles.
I am a big fan of mint & chocolate, coconut & chocolate, orange & chocolate, and especially, PEANUT BUTTER & chocolate. But I thought I would try something a little more adventurous. And I just happened to have a big bag of beet root powder on hand!
These aren’t just any Red Velvet Truffles, though. They are RAW, VEGAN, NO ADDED SUGAR ones. Now you’re probably wishing that you had this recipe way before February, right? Well, I’m sorry I had to hold out on you for so long! But really, any occasion is a good occasion for healthy chocolate treats.
- ½ cup coconut oil
- ¼ cup maple syrup
- ½ tsp vanilla extract
- ½ cup unsweetened dark chocolate cocoa powder
- 2 tbsp beet powder
- ½ of a vegan dark chocolate bar or ¼ cup cacao nibs, optional
- red sprinkles, optional
- Mix coconut oil, maple syrup, vanilla, cocoa, beet powder, chocolate or cacao nibs (if using) in bowl until evenly combined. Using tablespoon, scoop up heaps of the mixture and form into balls.
- Roll balls in red sprinkles. Place a square of parchment paper on a plate or baking sheet. Put the truffles on the parchment paper.
- Put the plate of truffles in the freezer for about 20 minutes. Serve immediately or store in the refrigerator.
These are super easy to make and only use one bowl. Plus they are pretty fun to get a little messy with (hello chocolate fingers!) while you’re forming the truffles and coating them with whatever decorations or toppings you want….feel free to get creative!
These truffles taste so indulgent when they are really chockfull of healthy, SUPERFOOD ingredients! Coconut oil, unsweetened cocoa, (fresh…like from a friend’s tree!) maple syrup, and of course, cacao nibs! Gotta love the crunch and texture they add.
My friends and I enjoyed eating these straight from fridge…their texture was amazingly dense and fudgey. But really you could eat them any way you’d like…room temperature, crumbled over oats or a power bowl, or even warmed on top of a bowl of ice cream! The possibilities are endless.
So yes, Valentine’s Day may be coming soon and ending just at quick…but our love for chocolate will never end! Or at least mine won’t. In fact, I think it’s high time I made another batch of these. I am going through withdrawals. Definitely something for my to-do list this week!
What’s you go-to flavor/food to pair with chocolate?
Are you a truffle lover?
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