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CHOCADO TRUFFLES

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CHOCADO CHOCOLATE AVOCADO TRUFFLES.jpg

Do you love chocolate truffles as much as I do?  Then these decadent little cacao & avocado beauties are a dream come true.  Super creamy, super fudgy, super easy to make, and healthy to boot!

Don’t let the avocado in here scare you off.  Avocado and cacao are a match made in heaven.  Even if you think you don’t like avocado, trust me and give this recipe a whirl.

Avocado is a relatively unique fruit in that it is low in carbohydrate (most of which is actually fibre!) but high in healthy fat.  Avocados are incredibly nutritious and contain powerful disease-fighting antioxidants like lutein & zeaxanthin along with a wide range of vitamins and minerals, including vitamin K, folate, and potassium.  Research suggests that avocado consumption may help to lower cholesterol levels; relieve arthritis symptoms; promote eye health, healthy blood pressure and weight control; and even reduce the risk of certain cancers.

Along with these amazing health benefits, avocado has a lovely creamy texture and mild taste that work perfectly for truffles!  

Chocado Truffle Recipe

Ingredients for 10 to 12 truffles:

  • 1 ripe avocado, peeled and pitted

  • 1/4 cup Giddy Yo raw cacao powder

  • 2 Tbsp coconut butter, melted

  • 1/2 tsp pure vanilla extract

  • 1/8 tsp sea salt

  • Lakanto sugar-free powdered monk fruit sweetener, Swerve confectioners’ sugar-free sweetener, or sweetener of choice, adjusted to taste

  • 1 to 3 Tbsp coconut flour (optional/as needed for desired consistency)

  • optional toppings for rolling: unsweetened desiccated coconut, crushed nuts or seeds, cacao powder, melted chocolate (see below), or toppings of choice

Directions:

  1. Place avocado, cacao, coconut manna, vanilla extract, and sea salt in a food processor container.

  2. Blend until a uniformly silky-smooth texture is achieved, stopping to scrape the sides and bottom with a spatula as needed. Sweeten to taste.

  3. Put the truffle mixture in the fridge until firm, approximately 1 hour.*

  4. Using a tablespoon, scoop out the truffle mixture and roll into balls. Roll the formed balls in toppings or melted chocolate (see below) as desired.

*Note: If the mixture is too soft to roll into balls, try adding coconut flour, one tablespoon at a time, until a truffle-like consistency achieved.

“Chocado” Truffles can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.

Chocolate-Dipped Chocado Truffles (optional)

Ingredients:

  • 1/2 cup sugar-free chocolate chips (such as Lily’s Sweets)

  • 2 tsp coconut oil

  • 12 Chocado Truffles, chilled

Directions:

  1. Melt chocolate chips and coconut oil over low heat in a small pot or a double boiler.

  2. Dip each truffle in the melted chocolate and place on a parchment-lined baking sheet.

  3. Chill until firm. Enjoy!