The best vegan chocolate avocado truffles
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
