Jean-Marc Enderlin, chef and nutritherapist
Both chef and trainer at Spa-Eastman, Jean-Marc has had the opportunity to work in various restaurants around the world: Switzerland, United Kingdom, South Africa, Greece and Belgium. Established in Eastman since 2012, he offers you a cuisine bursting with health and innovation, a cuisine full of taste and color.
You won’t believe there’s avocados in this recipe!
You can replace the vanilla by a pinch of salt, cinnamon, chili peppers, peppermint oil or orange essence. You can also add any of those ingredients without removing the vanilla.
To coat your truffles and delight your taste buds, replace the cocoa powder by coconut flakes, slivered almonds, chopped hazelnuts, matcha powder and more!
Yields: About 30 truffles
- 3 tbsp coconut oil (melted)
- 2 small ripe avocados
- 1 tbsp vanilla extract
- ½ tsp monk fruit sugar
- 1 cup (250 ml) raw cocoa powder
- 2 tbsp raw cocoa powder to coat the truffles
Using a hand mixer, blend the coconut oil, avocados, vanilla, and monk fruit sugar.
Add 1 cup (250 ml) of cocoa powder and mix until smooth. Cover with plastic wrap and refrigerate for one hour.
Spread 2 tablespoons of cocoa powder on a flat plate.
Scoop about 1 teaspoon of the chocolate mix and shape it into a small ball. Repeat this step until you have no mixture left. Roll each truffle in the cocoa.
Serve the truffles immediately or store them in the refrigerator or freezer.
This recipe comes from La Cuisine Tonique, available here (French only).
Discover our Tonique Cuisine
Our Tonique Cuisine Restaurant
At Spa Eastman, we believe in the importance of food on health and happiness. Based on scientific research, we have chosen to integrate into our cuisine principles that aim to offer a caring dining experience without sacrificing taste or pleasure. In addition, our beautiful garden will be on your plate during your next stay.