Red velvet truffle recipe

Ingredients

• ½ cup (125 g/4.4 oz) coconut butter
• ¼ cup (55 g/1.9 oz) coconut oil
• ½ cup (60 g/2.1 oz) coconut flour
• ¼ cup (40 g/1.4 oz) erythritol or Swerve, powdered
• 2 teaspoons sugar-free vanilla extract or 1 teaspoon vanilla powder, or use the same amount of any food extract: cherry and raspberry work well
• 2 tablespoons (12 g/0.4 oz) beetroot powder
• Pinch salt
• Few drops liquid stevia, to taste (optional)
• 1 tablespoon (14 g/0.5 oz) macadamia oil, or other light tasting oil, for shaping the truffles

• 3.5 ounces (100 g) Homemade White Chocolate

To make the Truffles
1. Melt the coconut butter and coconut oil in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Remove from the heat and set aside. Stir in the coconut flour, erythritol, vanilla, beetroot powder, and salt. If you want a sweeter taste, add the stevia and mix again. Refrigerate the mixture for about 30 minutes, or until just firm enough to form truffles.
2. To shape the truffles, dip a spoon or a melon baller in warm water and scoop out ten balls of the chilled mixture. Lightly coat your hands in macadamia oil. Roll the truffles between your palms to form spheres about twice the size of “standard” truffles. Place the truffles on a parchment-lined tray. Freeze for about 30 minutes.
To make the Coating
3. Melt the white chocolate in a double boiler, or heatproof bowl placed over a small saucepan filled with 1 cup (235 ml) of water, over medium heat. Remove from the heat and set aside to cool. The chocolate should not be hot when you use it for coating.
4. Gently pierce each frozen truffle with a toothpick or a fork. Working one at a time, hold each truffle over the melted white chocolate and spoon the chocolate over it to coat completely. Turn the stick as you work until the coating is solidified. Place the coated truffles on a parchment-lined tray and drizzle any remaining coating over them.
5. Refrigerate the coated truffles for at least 15 minutes to harden. Keep refrigerated for up to 1 month or freeze for up to 3 months.