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