Prep Time 5 minutes
Total Time 35 minutes
Servings 12 truffles
Calories 50 kcal
Shelf life: 2 weeks if refrigerated
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
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.