It’s cold outside. So what do we need? Right. A cup of hot tea or coffee and these rich and super chocolatey truffles! No need to feel guilty for indulging here, because these little wonders are full of healthy fats, sweetened naturally with three dates. The balls are also completely plant-based.
One note on the carbs, as I use sweet dates rather than low carb sweetener here: One date has about 5 grams of carbs, most of it sugars. In these chocolate truffles I use three dates for sweetening, yielding about 20 balls. So the dates contribute just about 1.3 grams of carbs to each ball. So really nothing to worry about. But, if you are on keto or generally prefer to stick to lowcarb sweeteners, use stevia drops or sukrin melis. Add stevia drop by drop to the chocolate avo mixture until it is sweet enough. For sukrin melis, 1-2 tbsp should be enough.
At any rate, making these chocolate balls is as easy as it gets. Just allow for some time to have the chocolate avo mix rest in the fridge to set and solidify. That way it is easy to form the mix into your sweet little truffle balls. 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.
As for the avocado, ideally open it up at the last possible moment. Avo turns brownish in an instant, so it’s best to only cut it open while your chocolate-coconut oil mix is on the stove to melt. If you have several avos at home, use the softest one – the softer the flesh, the smoother the mix.
Once you’ve made them a few times, you may like to experiment a bit with added flavours. You could use 1 tbsp of cocoa nibs for extra crunch, stir in some ground nuts or almonds or add 1/2 tsp chili flakes for some spice. Dark chocolate and chili are a much better match than you’d expect!
After forming each truffle, roll it in cocoa powder until fully coated – and either enjoy your home-made goodies immediately or place them back to the fridge. In a sealed container, they last for several days. You will love them as a little dessert bite or accompanying a cup of afternoon coffee, served together with a few blueberries or a bowl of mixed nuts.
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/5-6 ounces dark chocolate – 85%+ of cocoa content
3 dried dates for sweetening
½ tsp vanilla powder
zest of 1/2 lemon 1 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.
- 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 extract, 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 calulated 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