Avocado Truffles
If you saw the post for my decadent Avocado Chocolate Silk Pie recipe then you’ve pretty much seen this recipe before. But now it has a bite-sized upgrade. And, if you’ve tasted my avocado chocolate silk pie then you know one bite is all you need to experience the rich decadent chocolaty goodness!
This recipe yields 2 services or 12 small truffles. It can be easily doubled.
Ingredients:
1/2 Ripe Avocado
1/4 C Cocoa powder
2 1/2 TB Maple Syrup (or honey)
1 TB Melted Coconut Oil
Splash of Vanilla
1/3 C Chocolate Chips or 1 Chocolate bar. I often use half and half Lilly’s, Lakanto, or HU brand chocolate along with half unsweetened chocolate.
Directions:
Combine all ingredients in a mini food processor and blend until completely smooth and you achieve a mousse-like consistency.
Place chocolate mousse into a bowl and let it chill in the refrigerator for 1-2 hours.
Use a spoon to scoop out 1-2 teaspoons of the mixture at a time and roll into small balls.
Place balls on a small tray lined with wax-paper or parchment paper and place in the freezer to harden for at least 30 minutes
Break up the chocolate bar and place them and/ or the chocolate chips into a double boiler to melt over medium-low heat. Stir occasionally.
Once the chocolate is completely melted you can turn off the heat.
I used a method of poking the truffles with two toothpicks so I could tilt them in the chocolate for full coverage.
Scrap away any large amounts of excess chocolate and replace on parchment paper. To cool and harden. You can use a drop of the chocolate on the tip of your toothpick to smooth over any holes.
Keep stored in the refrigerator.
Enjoy and say yes to a health and happiness with The Yes Lifestyle.
