Red Truffles with Kombucha

Trufas RojasIngredients
½ cup Kombucha Hibiscus
160 g peeled raw beet
80 g shredded coconut
1 tablespoon cinnamon powder
2 dates
a pinch of salt
zest of the skin of 3 lemons
zest of the skin of a big orange
360 g almond flour
½ cup chopped walnuts

Ingredients of the finish
cocoa powder

Beat the beet with the Kombucha, the dates, the sea salt and the cinnamon until obtaining a fine and tied texture.
Reserve the cream in a bowl large enough to be able to add all the ingredients. Mix well to integrate. Reserve in the fridge all night or in the freezer 1-2 hours.
Make pellets of the measure of a truffle. Half, pass them in cocoa powder. To the rest, insert a blueberry with a little pressure. Reserve in the fridge or even in the freezer.

Cristina Manyer

Cristina Manyer

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