Red Velvet Heart Truffles

Red Velvet Heart Truffles
By Debbie Adler

Makes 24 truffles

Must Have
Filling
1 small red beet, peeled and quartered
10 pitted Medjool dates, soaked in water for 20 minutes and then drained
1 cup rolled oats
½ cup sunflower seeds
2 tablespoons cacao powder
½ small avocado

Coating
32 ounces vegan/sugar-free chocolate - melted (I use Lily's brand)

Must Do
1) Place the beets, dates, oats, sunflower seeds, cacao powder and avocado in a high-speed blender.
2) Blend until completely smooth.
3) Form a ball with the filling, using a melon baller, about 1½ tablespoons, and place it in the middle of a silicone heart-shaped mold.
4) Repeat until the filling is used up.
5) Pour the melted chocolate into the mold.
6) Place in the refrigerator for ½ hour.
7) Pop out the heart truffles.
8) Keep the truffles in the freezer for up to 3 months.

Inside Scoop: If you don't have a heart-shaped silicone mold you can place the truffle balls in the freezer for a half hour and then roll them in your favorite toppings such as coconut, crushed granola, chocolate chips, etc.