Pink Chocolate Chip Truffles

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So yes, I’ve noticed that I’ve never dared making pink truffles before, because I wasn’t sure if the colours would work out, so I just took a chance today and did it, and really excited that it does look quite pink, though it could be pinker, but it was better than I expected. I would put colours around if I had though, honestly!

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These are filled with coconut flavour.

What made these pink was the red beet juice, you don’t need much of it to turn the entire thing pink. Oh, and the rice milk powder is not that important so if you don’t have it, you can always skip it.

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I think these kind of look like doughnut holes, though I’ve never actually had them before, which means that’s another thing I have to try making!

Also, the sprinkelz really just adds a bit of colour, again it’s not necessary for you to use. I was just having fun experimenting with stuff. Don’t forget to make plenty of oat flour and cashew meal beforehand. I often think it’s easier to grind them up first and blend it manually, than adding everything in the blender at once.

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Pink Chocolate Chip Truffles

1/3 cup oat flour
1/3 cup cashew meal (ground up cashews until it’s fine)
1 tablespoon finely shredded coconut
1 tablespoon extra virgin coconut oil
1 tablespoon Better Than Milk Rice Powder, optional
1/2 teaspoon pure powdered stevia
1 tablespoon lucuma
1/4 teaspoon red beet juice
1 tablespoon unsweetened almond milk
1 teaspoon vegan chocolate chips (eg Enjoy Life, Sunspire)
1 teaspoon pure vanilla extract
1 teaspoon vegan sprinkles (I used Sprinkelz), optional
1/2 teaspoon pure maple syrup
A pinch cacao powder

Be sure to make the oat flour and cashew meal first if you don’t have it, by grinding a lot of them separately until they’re like a flour.

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Combine all the ingredients in a large bowl and stir until it’s very well mixed. Use your hands to shape them into balls. It’s up to you if you want to add the sprinkles, they’re mostly for decoration.

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Pink Chocolate Chip Truffles
Serves: 2
 

Ingredients
  • ⅓ cup oat flour
  • ⅓ cup cashew meal (ground up cashews until it’s fine)
  • 1 tablespoon finely shredded coconut
  • 1 tablespoon extra virgin coconut oil
  • 1 tablespoon Better Than Milk Rice Powder, optional
  • ½ teaspoon pure powdered stevia
  • 1 tablespoon lucuma
  • ¼ teaspoon red beet juice
  • 1 tablespoon unsweetened almond milk
  • 1 teaspoon vegan chocolate chips (eg Enjoy Life, Sunspire)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon vegan sprinkles (I used Sprinkelz), optional
  • ½ teaspoon pure maple syrup
  • A pinch cacao powder

Instructions
  1. Be sure to make the oat flour and cashew meal first if you don’t have it, by grinding a lot of them separately until they’re like a flour.
  2. Combine all the ingredients in a large bowl and stir until it’s very well mixed. Use your hands to shape them into balls. It’s up to you if you want to add the sprinkles, they’re mostly for decoration.


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