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Beetroot and Chocolate Love Balls

Servings 15


  • 1 cup brazil nuts
  • 1 cup desiccated coconut
  • 1 large beetroot, peeled & grated
  • 4 dried dates
  • ¼ cup maple syrup
  • 1 Tbsp psyllium husk
  • ¼ cup currants
  • ¼ cup cacao powder


  • Grind the brazil nuts in a food processor. Set aside in a large bowl.
  • Combine the dates, currants and maple syrup in the food processor and pulse until smooth.
  • Blend the date mixture with the ground brazil nuts and add the grated beetroot.
  • Add the coconut, cacao powder and psyllium husk and pulse until the ingredients are well combined and finely textured.
  • Roll into balls about the size of a golf ball.
  • Refrigerate for about 15 minutes or until firm to the touch.