Surprise your loved one with a box of these raw red velvet chocolate truffles this valentines day (or make them for yourself!). With a scrumptious red velvet filling and a dreamy delicious chocolate shell, it’ll be hard to share! Easy to make and little time to prepare, these are the perfect way to show your love!
210g (1 ½ cup) almond flour
140g (½ cup) almond butter
60ml (¼ cup) maple syrup
60ml (¼ cup) beetroot puree
4 tbsp coconut flour
2 tbsp (approx. 12 beans) CHOC CHICK cacao butter, melted
1 tbsp CHOC CHICK cacao powder
2 tsp vanilla bean paste
Pinch of salt
200g homemade raw chocolate, melted (double this recipe)
2 tbsp freeze dried raspberry pieces
1 tbsp edible rose petals
For the truffles, put all of the ingredients except the raw chocolate into a bowl. Stir until well combined.
Take 20g (approx.1 tbsp) of the red velvet dough, roll into a ball and place on a lined tray. Repeat this step until all the dough has been used.
Refrigerate the balls whilst you make the raw chocolate.
Once you have made the raw chocolate, coat half of the truffles in the raw chocolate and drizzle 1 tsp raw chocolate over each of the remaining.
When the raw chocolate has nearly set, drizzle 1 tsp raw chocolate over the coated truffles and sprinkle dried raspberry pieces and rose petals over each.
Once the chocolate has set, put the truffles into paper cases and store in an airtight container in the fridge for up to a week.