You won’t believe there’s avocado 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 avocadoes
- 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, avocadoes, vanilla and monk fruit sugar.
Add 1 cup (250 ml) of cocoa power 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 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).