Looking for a way to spice up your love life? We’ve got the perfect little treat to really help you kick it up a notch (and just in time for Valentine’s Day too). Presenting our spicy, decadent chocolate truffles! (And to try and make them a liiiiitle healthier, we rolled them in beet powder!)





Makes 10 truffles

120 g dark chocolate, chopped

4 Tbsp coconut milk

1 tsp coconut oil

1 Tbsp honey

¼ tsp cayenne spice*

pinch of salt

2 beets, peeled


Beet Powder: Dehydrate beets by setting oven to 175°F. Slice beets as thin as possible (or use a mandoline) and arrange slices on a parchment lined baking tray. Bake for approximately 2 hours until beets are dry and crisp.

Using a food processor or coffee grinder, process beets into a powder. Set aside in a bowl.


Truffles: Melt the chocolate in a double broiler over simmering water. Remove chocolate from heat.

Microwave coconut milk until warm, about 30 seconds. Add coconut milk to chocolate and stir until smooth. Add oil, honey, and spice and stir until smooth.

Let chocolate come to room temperature, and then place in refrigerator for a couple hours or overnight.

Scoop teaspoon sized scoops (15 g each) and roll into balls and roll in beet powder.

Enjoy right away, or store in an airtight container for 3-4 days, or store in freezer for up to a month!

*feel free to add more spice if you like more heat!







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