Advertisement

Recipe courtesy of Rebel Recipes

Ingredients

  • Ripe avocado
  • 80g High quality vegan chocolate
  • 2tbsp Melted coconut oil
  • 3tbsp Raw cacao
  • 2tbsp Coconut honey, maple syrup or rice malt syrup
  • ½tsp Vanilla essence
  • A pinch of sea salt

For the filling/topping

  • Hazelnuts some chopped, some whole
  • Raw cacao

Method

  • STEP 1

    To make the truffles, add the avocado, cacao, sweetener and salt to your food processor or high speed blender. Blitz until very smooth and creamy.

  • STEP 2

    Very gently melt the coconut oil and chocolate in a pan then add this to the processor. Pulse to combine everything.

  • STEP 3

    Transfer the mix to a container and then pop into the fridge for a couple of hrs to firm up so that you can easily roll the truffles.

For the plain truffles

  • STEP 1

    Scoop out bite size pieces of the truffle mix and role into balls in your hands and then roll in some cacao.

  • STEP 2

    Store in the fridge or freezer.

For the nutty truffles

  • STEP 1

    Scoop out bite size pieces of the truffle mix and role into balls, flatten with your hand, insert a while hazelnut into the centre then fold the truffle around the nut. Role in your hand to create a round ball.

  • STEP 2

    Add the chopped hazelnuts to a plate, then roll the the truffles in the nuts.

  • STEP 3

    Store in the fridge.

  • STEP 4

    Can be kept in the freezer to take out when you want a little bite

Advertisement
Advertisement
Advertisement
Advertisement