Do you love chocolate truffles as much as I do? Then these decadent little cacao & avocado beauties are a dream-come-true. Super creamy, super fudgy, super easy to make, and healthy to boot!
Don’t let the avocado in here scare you off. Avocado & cacao are a match made in heaven. Even if you think you don’t like avocado, trust me and give this recipe a whirl.
Avocado is a relatively unique fruit in that it is low in carbohydrate (most of which is actually fibre!) but high in healthy fat. Avocados are incredibly nutritious and contain powerful disease-fighting antioxidants like lutein & zeaxanthin along with a wide range of vitamins & minerals, including vit K, folate, & potassium. Research suggests that avocado consumption may help to lower cholesterol levels; relieve arthritis symptoms; promote eye health, healthy blood pressure & weight control; and even reduce the risk of certain cancers.
Along with these amazing health benefits, avocado has a lovely creamy texture and mild taste that work perfectly for truffles!
Chocado Truffle Recipe
Ingredients for approximately 12 truffles:
1 ripe avocado, peeled and pitted
1/4 cup raw cacao powder
2 Tbsp coconut butter
1/2 tsp pure vanilla extract
1/8 tsp sea salt
optional monkfruit sweetener, stevia or sweetener of choice to taste
optional: unsweetened desiccated coconut, crushed nuts, finely diced candied ginger, or cacao powder for rolling
Place all ingredients in food processor container.
Blend until a uniformly silky smooth texture is achieved, stopping to scrape the sides and bottom with a spatula as needed.
Put the truffle mixture in the fridge until firm, approximately 1 hour.
Using a tablespoon, scoop out the truffle mixture and roll into balls.
Roll the formed balls in coconut, nuts, ginger, or cacao as desired.
Enjoy as-is or store in an airtight container in the fridge for up to 3 days.