Leigh says I have a crush on Pete Evans, which isn’t true, not really, although you have to admit, he’s the healthiest looking chef around! The other day I was flicking through his latest book, Fast Food for Busy Families, in my local bookshop and came across this recipe for Beetroot Chocolate Mud Cakes and they looked so good I bought the book.
Reading this recipe got me thinking about making something similar as I knew I had a lot of fresh beetroot in the fridge. I tried to keep it simple and nut fee in the vague hope that my food challenged children might like them because they were chocolate. (So many of my hopes are in vain!)
I came straight home and got to work mixing the earthy flavours of beetroot with raw chocolately goodness. The result is a very rich earthy chocolate ‘mud’ ball. The beetroot bliss balls are a good size as they really are quite rich. I wanted to play around with what to ‘coat’ the balls in. They do need to be rolled in something I think as they are a bit sticky. I had some beetroot kvass (a fermented beetroot drink) in the fridge which is the most brilliant royal purple colour. The photos just don’t do it justice. I used a few drops of the kvass in the dessicated coconut to colour it. Cacao powder was another easy ‘roll-in’ and finally I had some homemade chocolate sauce left over from making the ‘Chewy Nougat Nut Slice‘ last week so after the balls were in the freezer for an hour or so I dipped a few in that (my favourite of the 3).
- 2 medium beetroot, peeled & roughly chopped (or grated if doing in food processor)
- 4 Medjool dates, seeds removed
- 2 cups dessicated coconut + extra for rolling
- 70g raw cacao powder + extra for rolling
- 1-2 Tbsp maple syrup (or to taste)
- Place beetroot in bowl and blitz until very finely chopped (sp9/5 sec).
- Scrape down sides and add dates. Blitz again sp9/5sec.
- Add remaining ingredients and mix until well combined (sp7/6-10sec).
- Spoon out and roll into balls rolling each ball in whichever topping you choose.