Amaretto Chocolate Truffles (Print Version)

# Ingredients:

01 - 8 tsp of amaretto (or your favorite liqueur).
02 - 2 medium beets or some powdered beetroot.
03 - 125g of dark chocolate with at least 70% cocoa.
04 - 1 teaspoon of coconut oil.
05 - A handful of almonds, roughly chopped (if you'd like).
06 - 5 tablespoons of coconut cream, or swap for 4 tablespoons of almond milk.
07 - 2 tablespoons of maple syrup for sweetening.

# Instructions:

01 - Slice fresh beets thinly and bake in a low oven at 175°F for about 2 hours. Once dried, grind into a powder using a coffee grinder.
02 - Smash the chocolate bar into bits, then finely chop what's left.
03 - Place the chocolate and cream in a heatproof bowl over simmering water. Let it melt without mixing too much.
04 - Stir the melted chocolate and cream together. Mix in the maple syrup, liqueur, and coconut oil slowly, one by one.
05 - Toss in the nuts if you're using them, cover, and refrigerate for a few hours or overnight until it sets.
06 - Scoop some mixture, roll into small balls, and coat them with beetroot powder.

# Notes:

01 - Coconut cream gives extra richness.
02 - Raspberry powder is a great replacement for beetroot powder.
03 - Store them in the fridge until ready to serve.

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