Print

Valentine’s amaretto truffles

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Valentine’s Amaretto Truffles are luxurious, dairy-free chocolate treats with a touch of almond liqueur and a vibrant pink coating made from beetroot powder. They’re perfect as a thoughtful, handmade gift for any special occasion.

  • Author: Tina
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes (plus chilling time)
  • Yield: 20 truffles
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: European
  • Diet: Vegan

Ingredients

125 g dark chocolate (70% cocoa solids)

5 tbsp (75 ml) coconut cream or 4 tbsp (60 ml) almond milk

1 tsp refined coconut oil

2 tbsp (30 ml) maple syrup

8 tsp (40 ml) amaretto liqueur (e.g., Disaronno)

Handful of finely chopped almonds (optional)

2 medium beetroots, peeled (or store-bought beetroot powder)

Instructions

  1. Preheat oven to 80°C / 175°F. Slice beetroots thinly and bake on a lined tray for 2 hours until dry. Let cool and grind into fine powder.
  2. Break 125 g chocolate into small pieces and place in a bowl with coconut cream or almond milk.
  3. Set bowl over simmering water (double boiler), allowing chocolate to melt without stirring.
  4. Remove from heat and whisk until smooth. Add maple syrup, amaretto, and coconut oil, mixing after each addition.
  5. Once cooled slightly, fold in chopped almonds if using.
  6. Chill mixture in the fridge for several hours or overnight until firm.
  7. Scoop teaspoon-sized portions and roll into balls.
  8. Roll truffles in beetroot powder to coat and serve.

Notes

  • For creamier truffles, use coconut cream instead of almond milk.
  • Store-bought beetroot or raspberry powder can be used for coating.
  • Raspberry powder adds tartness; mix with icing sugar if desired.
  • Replace amaretto with almond extract and almond butter for a kid-friendly version.

Nutrition

Find it online: https://cheftinaskitchen.com/valentines-amaretto-truffles/