Valentine's Amaretto Truffles (Print Version)

# Ingredients:

01 - 125g dark chocolate (70% cocoa solids).
02 - 5 tablespoons coconut cream or 4 tablespoons almond milk.
03 - 1 teaspoon refined coconut oil.
04 - 2 tablespoons maple syrup.
05 - 8 teaspoons amaretto liqueur.
06 - Handful finely chopped almonds (optional).
07 - 2 medium beetroots, peeled (or beetroot powder).

# Instructions:

01 - Slice beetroots thin, bake at 80°C for 2 hours until dry. Grind to powder and sift.
02 - Break 100g chocolate by tapping, chop remaining 25g finely.
03 - Melt chocolate with coconut cream over simmering water bath.
04 - Whisk in maple syrup, amaretto and coconut oil one at a time.
05 - Once cooled but not hard, stir in chopped almonds if using.
06 - Cover and refrigerate several hours until firm.
07 - Roll into balls and coat in beetroot powder.

# Notes:

01 - Use coconut cream for creamiest texture.
02 - Homemade almond milk works better than store-bought.
03 - Can use store-bought beetroot powder.

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