These super creamy truffles with a hint of mint are an absolute treat!They are melt-in-your-mouth divine and full of so much cacao and avocado goodness. They are too good to share, but then again sharing is caring, so make double the recipe and keep the first batch all for yourself. Enjoy!
These Creamy Raw Chocolate Avocado Truffles are: Vegan, Gluten-Free, Refined Sugar Free, Perfect for gifting
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 or freezer 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.