Red Velvet Truffles

red velvet truffles with beetroot crystals

Recipe & photo courtesy of Dr. Tara Sunshine


  • 1 ripe avocado, peeled and pitted
  • 1/4 cup raw cacao powder
  • 2 Tbsp Red Beet Crystals
  • 2 Tbsp coconut manna, melted
  • 1/2 tsp pure vanilla extract
  • 1/8 tsp sea salt
  • sugar-free confectioners’ or powdered monk fruit sweetener, or sweetener of choice, adjusted to taste
  • 1-3 Tbsp coconut flour (optional/as needed for desired consistency)

Optional Toppings

  • unsweetened desiccated coconut
  • crushed nuts or seeds
  • cacao powder

Optional Chocolate Coating

  • 1/2 cup sugar-free chocolate chips
  • 2 tsp coconut oil


  1. Place avocado, cacao, Red Beet Crystals, coconut manna, vanilla extract, and sea salt in a food processor container.
  2. Blend until a uniformly silky-smooth texture is achieved, stopping to scrape the sides and bottom with a spatula as needed. Sweeten to taste.
  3. Put the truffle mixture in the fridge until firm, approximately 1 hour.*
  4. Using a tablespoon, scoop out the truffle mixture and roll into balls.
  5. For the toppings option: Roll the formed balls in toppings in desired toppings.
  6. For the chocolate coating option: Melt chocolate chips and coconut oil over low heat in a small pot or double boiler. Drizzle or dip each truffle in the melted chocolate and place on a parchment-lined baking sheet. Chill until firm. Enjoy!


*Note: If the mixture is too soft to roll into balls, try adding coconut flour, one tablespoon at a time, until a truffle-like consistency achieved.

Red Velvet Truffles can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.