It’s been cold and wet outside. The whole month of May so far. So what do we need? Right. A cup of hot tea or coffee and these rich and amazing low carb chocolate avocado truffles! No need to feel guilty for indulging here, because these little wonders are full of healthy fats, sweetened naturally with dates. They’re are also entirely plant-based.
Low carb truffles were a whole new world for me when I started cutting my carb load. And using the healthy fats of avocado to create the rich creaminess a good truffle needs, was another revelation. Nowadays, low carb truffles are part of my life that I don’t want to miss. For the occasional crave for a sweet snack, there’s nothing better than having delicious low carb chocolatey goodies in the fridge. You can store these truffles easily for a week or so in your fridge when kept in a sealed container. But that’s just theoretical. They usually don’t last that long 😜.
The two main ingredients of these low carb truffles are ultra-dark chocolate and an avocado. For the chocolate, use a dark low-sugar variety with at least 85 percent cocoa content. For the avocado, make sure it is ripe. You want the flesh to be soft, creamy and bright green. It should be soft and bright green. If you have several avos at home, touch to test and use the softest one – the softer the flesh, the smoother the mix.
For sweetening, I use something not typical for low carb recipes: Dried dates! Yes, they have a high carb count of 75g per 100g serving, including fibre. But they also contain heaps of important nutrients and antioxidants, are yummy – and anyway, we use just three of them for the entire recipe. I chose dates for their extra flavour and healthiness, and can accept a little more carb load for that.
One date has about 5 grams of carbs, most of them sugars. This recipe yields about 20 balls. I use three dates which means they together contain some 15g of carbs. So the dates contribute just about 1.3 grams of carbs to each ball. So really nothing to worry about unless you munch them all up in one go – tempting maybe, but unlikely still. Enjoying one or two should be within your range unless you are on keto.
If you prefer to use low carb sweeteners, use stevia drops or brown keto sweetener such as Sukrin melis.
Try to find organic or at least untreated lemons for your lemon zest. In order to avoid waste, and get some extra vitamins into my body, I usually squeeze the lemons after using the zest, and have a nice home made lemonade or hot lemon. The lemon won’t last that long once the zest has been grated off.
For the coconut oil, we use extra virgin and if possible organic.
Apart from the above, you need unsweetened cocoa powder to roll your truffles in, a little bit of salt, and vanilla powder. For extra crunch, you can add a few cocoa nibs, but that’s entirely optional. Sometimes I add them, sometimes I don’t.
At any rate, making these chocolate balls is as easy as it gets. Just allow for some time to have the warm chocolate avo mix rest in the fridge to set and solidify before you form the truffles. That way it is easy to roll the dough into sweet little truffle balls.
A word about the dates: If you use very dry dates (as available here in Asia) soak them in water for an hour or until soft, before starting to prepare your truffles. This is not needed when you use the stickier, more moist variety available in the West.
To prepare, finely chop the three dates and coarsely break the chocolate into pieces.
Then, melt the chocolate together with a tablespoon of coconut oil. This can be done either in the microwave or in a bain-marie/double boiler.
- In the microwave: Put a bowl with chocolate pieces and coconut oil inside and heat up to 90 seconds on high. Take the bowl out and stir chocolate until fully melted.
- In a double boiler / bain-marie: Place the bowl with the chocolate and coconut oil over or into a saucepan with just-boiled water. Once the chocolate is almost fully melted, take off and stir until fully melted. Make sure no water is splashing into the chocolate mix.
Once your chocolate is melted, open your avocado. Don’t do this earlier, as avo turns brownish in an instant, so it’s always best to cut it open just when you’re ready to use it.
Spoon the avocado flesh into a bowl and mesh it with a fork. Now, you add dates, lemon zest and vanilla powder and mix everything into a smooth paste with an immersion blender.
Now, stir in the warm chocolate-coconut oil mix and add a pinch of salt. If you use keto sweeteners, add them now. Add stevia drop by drop to the chocolate avo mixture until it is sweet enough. For sukrin gold, 1-2 tablespoons should be enough for this recipe. If you use cocoa nibs for a bit of a crunch, you add them now as well.
Mix well until the dough is completely smooth. Refrigerate for about 30 minutes to allow it to solidify. That will make it easier for you to form the truffle balls later.
For rolling your truffles, put some cocoa powder into a shallow dish or form a small heap on a wooden board. Pull out your dough from the fridge, and use your clean hands to form small balls. Once nice and round, take each ball and quickly roll it in the cocoa powder for an even coating. Depending on how big you make them, this recipe will yield anything between 15 and 25 balls.
Carefully place the balls in a sealed container and refrigerate them again before serving.
Once you’ve made these amazing low carb truffles a few times, you may like to experiment a bit with added flavours. You could stir in some finely chopped nuts or almonds or add 1/2 teaspoon of chili flakes for some spice. Dark chocolate and chili are a much better match than you’d expect!
Serving and storage ☕️
You will love these avocado chocolate truffles as a little dessert bite or accompanying a cup of afternoon coffee, served together with a few blueberries or a bowl of mixed nuts. They are best served a few minutes after taken out from the fridge. That way, they are still cool but have softened just a tiny bit for utmost deliciousness.
If you don’t finish all your truffles in one go, no worries. In a sealed container, they last in the fridge for several days. I love having them in the fridge and just pick one for dessert or when I’m stuck at work and need a treat. Access to your treats is one of the biggest advantages (and dangers) of the home office!
If you like these truffles, you may also like some other low carb goodies on my blog:
- carrot coconut balls with dark chocolate
- low carb chocolate cream cheese balls
- yummy dark chocolate nut bites
Guilt-free chocolate truffles! Made from dark chocolate and avocado, sweetened a little with dates and rolled in cocoa powder. Enjoy as dessert or with your afternoon tea and coffee!
Recipe makes 15–25 balls, depending on the size you choose
1 ripe avocado
150g dark chocolate – 85%+ of cocoa content
3 dried dates for sweetening
1/2 tsp vanilla powder
zest of 1/2 lemon
Pinch of sea salt
1 tbsp coconut oil
1–2 tbsp unsweetened cocoa powder for coating
- If you use very dry dates as available in Asia, soak them in water for up to an hour or until soft. This step is not necessary for the sticky dried dates available in the West. Finely chop your dates.
- Coarsely break the chocolate into pieces and melt it together with the coconut oil either in the microwave or in a bain-marie/double boiler (For details, see my post above).
- While the chocolate is melting, open the avocado, put the flesh into a bowl and mash with a fork. Add vanilla powder, dates and lemon zest – and mix with an immersion blender.
- Stir in the warm chocolate mix and add a pinch of salt. If you use cocoa nibs for a bit of a crunch, add them now a well. Also add the keto sweeteners in case you use those instead of dates. Mix well until the dough is completely smooth.
- Refrigerate dough for about 30 minutes to allow it to solidify. This will make it easier for you to form the truffle balls.
- Put some cocoa powder into a shallow dish or form a small heap on a wooden board. Take out your dough from the fridge and form small balls with either your hands, a small scoop or two teaspoons. Quickly roll the balls in cocoa powder for coating.
- Carefully place the truffles in a container and refrigerate again. They are best served a few minutes after taken out from the fridge.
- If you would like to experiment a bit, add other things such as 1 tbsp of cocoa nibs for extra crunch, 1/2 tsp chili flakes for some spice or 1 tsbp of ground nuts or almonds.
- In a sealed container, these truffles last for several days.
- Nutrition facts are for one ball are calculated for a recipe yield of 20 balls.
- Category: sweets
- Method: raw prep
- Cuisine: International
- Serving Size: 20 balls
- Calories: 67
- Fat: 4g
- Carbohydrates: 6.2g net carbs
- Protein: 1.1g