Creamy Raw Chocolate Avocado Truffles

It’s the season for giving (and eating) ALL the chocolate, so here's a special treat for you… Super creamy raw chocolate avocado truffles with a hint of mint! Not only do they look pretty and oh so festive, they’re melt-in-your-mouth good. Trust us, you will not want to give any away! So we recommended you make double the mixture, half for you, half for a friend :)

These Creamy Raw Chocolate Avocado Truffles are: Vegan, Gluten-Free, Refined Sugar Free, Perfect for gifting

Makes: 24

        

     

        

3 ripe and ready avocados
1 cup CHOC CHICK cacao powder
¼ cup CHOC CHICK cacao butter (approx. 24 beans)
¼ cup cashew butter
¼ cup + 2 tbsp maple syrup
A drop of peppermint (optional)
A Pinch of salt
 
½ cup chopped pistachios, for coating
½ cup desiccated coconut, for coating
½ cup CHOC CHICK cacao powder, for coating

       

Put the avocado flesh into a food processor, and process until it’s smooth and creamy.
 
Add in the cacao powder, melted cacao butter, cashew butter, maple syrup, peppermint and salt. Process again for a couple of minutes, until all of the ingredients are combined and you have a smooth ganache.
 
Put the ganache into the fridge to firm up for half an hour, or until the ganache is firm enough to roll.
 
Using a teaspoon, scoop a little of the ganache into your hand (approx. 20g). Working quickly, shape and roll the truffle in one of the three coatings until fully covered. Put the truffle onto a plate, then repeat this step with the rest of the ganache.
Store the truffles in the fridge for up to 3 days, or keep in the freezer for a longer shelf life.

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