Chocolate Avocado Truffles 

Posted by Katie J.

If you’re looking for something festive and sweet but don’t want to mess with the flour, butter and sugar of traditional Christmas cookies, give this recipe a try. I think this rich dessert pulls off a “decadent-but-healthy” vibe due to its two main ingredients — dark chocolate (hello, antioxidants!) and avocado (healthy fats!).

I’ve been making these truffles for the last 5 years around the holidays and they are a consistent crowd-pleaser. The recipe calls for dark chocolate, but use whatever kind of chocolate you prefer (very dark chocolate is a bit trickier to melt, but the truffles still turn out great).

For variations, try adding cinnamon or peppermint with the vanilla.

Involve kids with the rolling and dusting of the truffles. It’s a great opportunity for them to do what they always want to do — play with food!

I found the original recipe here.

 

Avocado is more versatile than you might think! You won't feel like you're eating a vegetable truffle.

Ingredients:  

6 oz. dark chocolate
⅓ cup mashed avocado (about 1 small avocado)
½ teaspoon vanilla extract
pinch of salt
2 tablespoons cocoa powder, for rolling (optional)

Directions:

Combine the chocolate, vanilla extract and pinch of salt over a double boiler, and melt until completely smooth. (I have also melted the chocolate in the microwave with success, stirring often.) Mash the avocado with a fork until no lumps are visible, then stir it into the melted chocolate mixture until smooth and thickened. Place in the fridge to set for 20 minutes, or until slightly firm to the touch. (I’ve found it often takes much longer to firm up. Try waiting an hour or more.)

Once the mixture has been chilled and is slightly firm, use a tablespoon to scoop the chocolate into 12 balls. Place them on a pan lined with parchment paper, and roll the balls between the palms of your hand to create a smooth surface. (Be warned: this can get messy!)

Place the 2 tablespoons of cocoa powder in small bowl, and roll each truffle into the cocoa to coat. Serve at room temperature, but store in the fridge for a longer shelf life.