Balsamic Beet Chocolate Balls
Ingredients
- 120 g dates
- 100 g raw beets, peeled
- 40 ml Gridelli Aceto Balsamico All’ Amarena
- 20 g raw cocoa powder
- 120 g almond flour
- 40 g oat flour or grated coconut
- 40 g coconut oil
- 1/2 tsp pink Himalayan salt
- 4-5 drops vanilla extract
- Gridelli Nocciola
- 30 g freeze-dried cherry or raspberry powder
Preparation
Place balsamic and beets in a food processor and mix until beets are chopped into very small, rice-like pieces.
Add Gridelli Aceto Balsamico All’ Amarena and mix with the beets.
Soak the dates in warm water for 10 minutes and remove the skin.
Drain the dates and add them to the food processor with the beet and balsamic mixture, then mix until a smooth paste forms.
Add the cocoa powder, oat flour or dried coconut, almond flour, salt, and melted coconut oil, and mix well.
Transfer the dough to a bowl and freeze for 30 minutes.
Shape the mixture into 15 small balls, each about 15 grams.
Make an indentation in each ball and fill with about 1/4 teaspoon of Gridelli Nocciola.
Place in the freezer for 20 minutes to harden, then seal the balls.
Roll the balls in freeze-dried cherry or raspberry powder.
Notes
These chocolate balls are packed with vitamins and minerals and are made in collaboration with Gridelli.
