Avocado Chocolate Truffles
I’m going to cut right to the chase, these are extremely satisfying, chocolatey balls with just the right amount of sweetness that would make for the perfect bite sized holiday dessert! They are free of most allergens, suitable for many dietary restrictions, and don’t take much time to make. You could definitely double or even triple the recipe for more balls or to make them larger in size. Enjoy!
Dairy free, gluten free, nut free, refined sugar free
Yield: 27 small balls
Ingredients
· 1 ½ small avocados
· 3 tbsp melted coconut oil
· 2 tbsp coconut cream **
· 4 tbsp cacao powder - plus about ¼ cup or more for coating at the end
· 4 tbsp maple syrup
· 6 tbsp melted dark chocolate (I used the 85% cacao bar from TJ’s)
** place a can of full fat coconut milk in the fridge overnight - the next day turn the can upside down and open from the new top and pour out the liquid (save for smoothie, etc) from the top. You’re left with the coconut cream on the bottom!
Directions
In a food processor, puree avocado until smooth
Add all other ingredients and keep pureeing until the consistency is smooth - you may need to continue to scrape down the sides
On a parchment lined dish small enough to fit in your freezer, scoop the mixture into small blobs
Freeze blobs for about an hour
If when you take them out of the freezer they aren’t pretty circular balls, let them sit out for 5 minutes and then roll into balls
In a small bowl, pour the extra ¼ cup of cacao powder
Roll each ball into the powder until each truffle is completely coated in powder
Eat immediately or store in the fridge for up to 3 days
Enjoy!
