Red Velvet Truffles

December 19, 2019
red beet red velvet truffles recipe

Most red velvet purchased today gets its colour from loads of unhealthy food colouring. Traditionally, beetroot was used to create the lovely reddish-chocolate hue!

For these creamy-and-dreamy Red Velvet Truffles, I used Salus Red Beet Crystals. These crystals are a staple in my pantry and add amazing nutrients and antioxidants with only a mild sweet & earthy flavour.

Don’t let the avocado in here scare you off! Avocado and cacao are a match made in heaven. Even if you think you don’t like avocado, trust me and give this recipe a whirl!

Red Velvet Truffles

Category: Recipes

Servings: 10-12 truffles

red velvet truffles with beetroot crystals


  • 1 ripe avocado, peeled and pitted
  • 1/4 cup raw cacao powder
  • 2 Tbsp Salus 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


  • Place avocado, cacao, Red Beet Crystals, coconut manna, vanilla extract, and sea salt in a food processor container.
  • Blend until a uniformly silky-smooth texture is achieved, stopping to scrape the sides and bottom with a spatula as needed. Sweeten to taste.
  • Put the truffle mixture in the fridge until firm, approximately 1 hour.*
  • Using a tablespoon, scoop out the truffle mixture and roll into balls.
  • For the toppings option: Roll the formed balls in toppings in desired toppings.
  • 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.
Dr. Tara’s passion is to inspire and empower others to experience the joy and richness of life.  She embraces a holistic definition of health & wellness with a focus on lifestyle factors. For more info and delicious recipes, visit her website and find her on Instagram @DrTaraSunshine.

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