Recipe (makes 10)

Ingredients:

1 beetroot, grated

12 pitted dates, finely chopped

1/4 cup dried raspberries

1cm knob if ginger, roughly chopped

Juice of 1/2 lemon

1 tbsp of superfood powder of your choice + 1/4 cup for coating. I used Kakadu plum, lucuma and maca and made 3 flavours.

Method:

Put dried raspberries into a small food processor and blitz until the texture it similar to a thick crumb.

Add grated beetroot, chopped dates, lemon juice and ginger then combine until smooth.

Add 1tbsp of your chosen superfood powder (I used a mix of Kakadu plum and maca) and further blitz until combined.

Spread out 1/2 the remaining superfood powder onto a service (I used a plate). Be sure to flatten out any lumps with the back of a spoon.

Use a dessert spoon to make portion size -if you prefer to make cute little petit fours a teaspoon would be perfect. Take a spoonful of the truffle mixture (it will be quite wet) and drop onto the powder. Use you hands to gently turn over until completely coated.

Gently toss the truffle in one hand until it forms a ball dropping back into the powder as necessary and set aside on a peace of baking paper. Continue the same process with the rest of the mixture, adding more powder as needed.

The truffle mix will soak up some of the powder as you go so coat the truffles in the powder again as you see fit. Do one last coating when finished and then place the truffles on baking paper in an air tight container.

Refrigerate for 2 hours to allow the beet juice to be soaked up by the dried fruits.

If you wish, roll the truffles one last time before serving and enjoy!!

These soft little balls of earthy goodness are amazing, they taste very decedent. My favourite are the lucuma and Kakadu plum ones, maca is a little more for the bitter dark chocolate lover. I think these would be very much at home as a petit four in a fancy raw vegan restaurant table, even if I do say so myself. Hope you love them as much as I do!!