Rose Root Truffles
Food blogger Annekatariina made this sweet and luscious Rose Root Truffle recipe for us a few years ago. Rose root – ginseng of the north – is a powerful herb, which was traditionally used as a highly refreshing plant. The legend has it that the mighty Vikings used to gain their durability and strength from rose root before victorious war journeys. This power root grows only in the Arctic parts of the planet and Finland.
Rose root can be added to smoothies, porridge, yoghurt, tea, juices and other drinks. It carries a caramel nuance which complements beautifully Christmassy desserts like truffles and cakes. This is the darkest season of the year, the sun not even climbing over the horizon in the northernmost parts of Finland. This is why we need to boost also our desserts with this forceful Finnish superfood.
Our Lingonberry Xylitol is a perfect natural sweetener for desserts, porridges, yoghurts, drinks and raw chocolate delicacies. Lingonberry is a native Finnish berry that grows wild in the arctic nature of Finland. The taste of lingonberry is slightly bitter and therefore it makes a lovely match with our fresh and sweet xylitol, or in other words birch sugar. Xylitol is highly resistant to heating which makes it suitable for baking too.
Xylitol is a fresh-tasting, all natural sweetener and substitute for white sugar. Xylitol contains 40% fewer calories than regular sugar. It raises blood sugar slowly when compared to regular white sugar, and its glycemic index (GI) is 7 (ordinary white sugar has a GI of 68). Xylitol is produced in Finland using the side stream fibre waste from the wood industry, so it's ecological!
Rose Root Truffles
- 1 dl coconut cream
- 2 tbsp METTÄ Rose Root Crush
- 80 g raw cacao butter (this is about 2/3 dl)
- 100 g raw coconut mash or coconut oil (this is about 2/3 dl)
- sprinkle of salt
- 3 tbsp METTÄ Lingonberry Xylitol
- Additionally: sprinkle on top some METTÄ Lingonberry Xylitol
- Use a spoon to take the thick cream from the top of the coconut cream jar.
- Heat the coconut cream in a saucepan, but make sure to not let it boil.
- Remove the saucepan from the heat and add in the Rose Root Crush. Place the lid on top of the saucepan and let sit for about 10–15 minutes.
- Strain the cream of the tea into a heat resistant bowl to be heated in a bain-marie.
- You can lightly press the Rose Root Crush against the strain to capture all its flavours. (You can save the left-over tea and mix it into your morning smoothie).
- Add raw cacao butter, coconut mash or oil, salt and birch sugar into the strained coconut cream.
- Melt on low heat and mix well.
- When the mixture is melted and mixed smooth, pour it onto a tray lined with baking paper and place it somewhere cold to set (one hour in the freezer or two hours in the fridge).
- Use a spoon to break the mixture into small parts and roll into small balls using both hands.
- Dip the balls in METTÄ Lingonberry Xylitol for a final touch.
- Store the truffles in the fridge and enjoy in good company.
Recipe and photos: Anne Barck