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).
This is what they look like ‘naked’!
I made mine in the Themomix, but they would work in a food processor if you grate the beetroot first.
- 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.
What a great ideas using Beetroot instead of nuts! How many bliss balls can you make from this recipe?
From memory Rosa about 20. I’ve seen recipes using sweet potato too but haven’t tried that yet!
Hi, have you frozen these and eaten them?
Or how do you thibk they’d last in the fridge?
Hi Jilly, they keep well in the fridge. I freeze most of my bliss balls but I didn’t freeze these from memory although you could try a couple and see how they go! Annabel x
Graça Alexandre says
These look great I will try the recipe, but I have one question – do you use raw beetroot? Thanks.
Sorry Graca for taking a few days to get back to you – YES raw beetroot! Let me know how you go with them 😉 Annabel
I’ve just made these…they’re a hit with my little people so def going in the lunch box. I found the mix was a little too sticky so I threw in some oats and they’re delicious. Thanks for sharing!
So glad you love them Alexandra! I often find with my bliss balls it’s a fine line between the perfect texture and too sticky! I’m usually adjusting slightly in some way. Enjoy & thanks for the feedback. Annabelx
This looks delicious. I’m going to try them on my bike as a snack on a long ride. Thanks for the recipe.
My pleasure Jacqui, I hope you enjoy them! I’ll have to make them myself again soon. Happy cooking, Annabel 😉
How did you get the coconut purple? Looks great!
Hi Emilee, I tossed the coconut through a bit of beetroot kvass (fermented beetroot) but beetroot juice would work too. Have fun with it! Annabel
Please how did you get the pink color for the coconut to roll the balls in
I just used a little bit of beetroot juice.
These look amazing! My friend is vegan and loves beets, with her birthday coming up I think she’ll really enjoy these. Thanks for sharing!!