Beetroot Energy Bites with Dried Fruit, Almonds and Cacao

Beets are usually thought of as a salad ingredient where their cool sweetness adds a refreshing touch to greens and vinaigrettes. But that same sweetness makes them an impressive if unusual component of treats and desserts — I've used them in the past to delicious and colorful effect in beetroot cake, beetroot chocolate brownies with coconut and beetroot muffins.

This time around, the simple roasted beet is the vehicle for some tasty homemade energy balls that I've loaded with dried fruit, almonds and cacao powder. These guilt-free treats will keep you going for a good while and they make an attractive treat for guests too. You really only need one of this little bites to satisfy a craving for sweets, but the temptation to eat more than one might just leave you reaching for another.

I might add that it also would make a fine spread for crackers, so if your mixture is firm, but still on the moist side, do try some that way too. I did before chilling in the fridge for a few hours before shaping into little bites and it was quite satisfying. I like the balls coated with some of the suggestions I've noted in the recipe, but you don't even have to coat them and they're just as enjoyable.

Beetroot Energy Bites with Dried Fruit, Almonds and Cacao

Recipe by Lisa Turner Adapted from Cook with Renu Published on June 25, 2018 Roasted beet energy balls loaded with dried fruit, almonds and cacao for a sweet and surprising treat Preparation: 20 minutes Print this recipe Ingredients: 1 medium beet, baked or roasted at 400° for 40 to 50 minutes 1/2 cup rolled oats 1/4 cup slivered almonds 1/3 cup dried dates, pitted and roughly chopped 1/3 cup dried figs 1/3 cup dried cherries 3 tablespoons raw cacao powder or unsweetened cocoa powder 2 tablespoons maple syrup or raw honey 1 1/2 teaspoons vanilla extract pinch of sea salt Suggested coatings: raw cacao powder or unsweetened cocoa powder protein powder hemp seeds chocolate shavings crushed flax seeds Instructions: If you baked or roasted the beet, peel it when cool enough to handle and roughly chop. If you boiled the beet, peel and chop first before boiling until fork tender, then drain. Toast the oats in a medium frying pan over medium heat for 2 to 3 minutes, stirring frequently, until the oats darken a few shades. Transfer to a food processor. In the same pan used for the oats, toast the slivered almonds for about a minute. Transfer to the food processor with the oats, and add the beets. Process until roughly chopped. Now add the dried fruit, cacao or cocoa powder, honey or maple syrup, vanilla and salt. Process until you have a sticky mass of dough. Scoop out about a tablespoon of the mixture and roll it between your hands to see if it will form a fairly firm ball. If it is too moist, the best thing to do is to leave the mixture to chill in the refrigerator for a few hours before shaping into small balls. If it still seems too moist, then stir in a bit of oat flour or protein powder. You don't want them too dry if you intend to coat the balls. Shape all of the dough into small 1-inch balls and roll in your desired coating. Store in the refrigerator in a well-sealed container for up to several days. Makes 16 1-inch balls

Other essentially raw treats you may enjoy from Lisa's Vegetarian Kitchen:
Raw Peanut and Coconut Butter Fudge
Raw Cocoa Gingerbread Brownies
Ingredient Raw Peanut Butter Chocolate Cups
Cocoa Fruit Treats
Creamy Chickpea Flour Peanut Butter Maple Fudge

On the top of the reading stack: The Devil Tree (Kosinski, Jerzy)

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