Minimal ingredients turn creamy avocado into a melt-in-your-mouth dark chocolate truffle. A vegan, refined sugar free, simple and healthy treat!
1ripe avocado, pitted
1/4 - 1/2cupraw cacao powder,plus extra for rolling
1-2tablespoonscoconut butter or oil,softened
Water, as needed
PinchCeltic sea salt,optional
In a high-speed blender, add scooped out avocado, a few dates, cacao powder, and butter. Blend on high until smooth, using minimal amount of water as possible to help blend.
Taste to make sure it's sweet and chocolatey enough. Add additional, a little at a time, until desired richness. Here you have "avocado pudding."
Place bowl in the freezer for 15-20 minutes, or in the fridge about an hour, until the mixture has firmed up. While setting up, line a baking sheet with parchment paper or use a silicon mat. Sprinkle a plate or the counter with enough cacao powder to have a thin layer. Sprinkle in a pinch of sea salt if desired.
When the avocado mixture is solid but still slightly soft, remove from freezer. Using a spoon or your fingers, scoop desired amount in order to create the size truffle you want, and lightly roll between fingers. It may soften quickly, so as soon as it comes together into a decent ball, roll around in cacao powder. This will help shape. Place on lined baking sheet.
Continue rolling truffles until all the mixture is used. Place tray of truffles in the freezer for at least 15 minutes to solidify to desired firmness. Keep in the freezer and pull out to soften several minutes when desired! Enjoy!