Amaretto Chocolate Truffles (Print Version)

# Ingredients:

01 - 125g dark chocolate (70% cocoa).
02 - 8 tsp of amaretto liqueur.
03 - Handful of crushed almonds (if you'd like).
04 - 1 tsp of coconut oil.
05 - 2 tbsp of maple syrup.
06 - 2 fresh beetroots or beet powder.
07 - 4 tbsp almond milk or 5 tbsp coconut cream.

# Instructions:

01 - Use thin beet slices or beetroot powder. Bake slices in a 175°F oven for two hours, then grind them finely in a coffee grinder.
02 - Tap the chocolate bar to break it into rough chunks. Chop the rest into tiny bits.
03 - Pop the chocolate and almond milk into a heat-safe bowl over steaming water. Let it slowly melt without stirring.
04 - Gently whisk together the melted chocolate with almond milk. Stir in the coconut oil, maple syrup, and amaretto one by one.
05 - If you're using almonds, mix them in. Cover it all up and let it set in the fridge for a few hours or overnight until it firms up.
06 - Scoop out the mix and roll it into small balls. Dust them thoroughly with beetroot powder.

# Notes:

01 - Coconut cream makes the mix extra rich.
02 - Swap beet for raspberry powder if you'd like.
03 - Store cold until it's time to eat.

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