Aduki Bean Truffles
A great recipe to make with children, but mind the beetroot juice!
- 1 cup cooked and drained Aduki beans
- 2 tbsp Hazelnut butter
- ¾ cup Rice syrup
- 2 cups ground Almonds
- Desiccated Coconut
- Beetroot juice optional
- Cocoa powder optional
- In a bowl, blend the aduki beans and hazelnut butter into a smooth paste. Add rice syrup and a pinch of salt. Stir well. Add ground almonds bit by bit until the mixture stiffens and sticks together.
- Form small balls by rolling a dessertspoon of the mix between the palms of your hands.
- Roll each ball in a little rice syrup before rolling in desiccated coconut or cocoa powder, chopped nuts or sesame seeds to make colourful coatings.
To create red balls, mix the coconut with a little beetroot juice; for orange balls add carrot juice.