Prep Time 5 minutes

Total Time 35 minutes

Servings  12 truffles

Calories   50 kcal

Shelf life: 2 weeks if refrigerated

Ingredients

• 1/2 cup very ripe avocado

• 180 grams dairy free dark chocolate with no added sugar

• 2 tablespoons monk fruit sugar

• 2 tbsp date puree or maple syrup

• 1 teaspoon vanilla extract

• 2 tablespoons unsweetened cocoa powder on the side, for dusting

Instructions

• Puree the avocado in a food processor or blender until smooth.

• In a separate bowl melt the chopped dark chocolate. Be careful not to burn the chocolate, you can stir it every 20 seconds.

• When chocolate is completely melted, stir in the coconut sugar and vanilla. Whisk until dissolved/combined.

• Pour chocolate mixture into food processor with pureed avocado and pulse again to combine.

• Put in the fridge for about 20-30 minutes to cool and set aside small bowl of cocoa powder.

• Once truffles have cooled, roll the truffles into small balls. Lightly dust in cocoa powder.

• Keep the truffles in the refrigerator for up to one week.