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
- Before starting to prepare the balls, soak dates in water for up to an hour or until soft. Then chop them into small pieces.
- Coarsely chop the chocolate and melt it together with the coconut oil by placing both in a small pot that is immersed in a larger pot filled with water (double boiler)
- While the chocolate is melting, open the avocado, put the flesh into a bowl and mash with a fork. It is important that you use a ripe avocado that is soft enough to create a smooth mixture. Add vanilla powder, dates and lemon zest – and mix with an immersion blender. Stir in the warm chocolate and add a pinch of salt. If you use cocoa nibs for a bit of a crunch, add them now a well. Mix well until the dough is completely smooth. Refrigerate for about 30 minutes to allow it to solidify.
- When the truffle mix has cooled and easy to mold, form small balls with either your hands, a small scoop or two teaspoons. Roll the balls in cocoa powder for coating.
- 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