Save to your scrapbook
Chilled avocado truffles
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Makes: 18 - 20
3 x 70g packs Ombar Salt & Nibs 64% cacao chocolate
1 ripe avocado
½ tsp vanilla extract
1½ tsp maple syrup
1 tbsp vegan peanut butter
¼ tsp sea salt flakes
1 tsp cocoa or cacao powder
40g desiccated coconut
1. Break the chocolate into chunks, add to a microwave-safe bowl and melt in 30 second stints, stirring as you go until fully melted. Or melt in a bowl over a pan of simmering water.
2. Scoop out the avocado (discarding the stone) and add to a food processor, along with the vanilla extract, maple syrup, peanut butter, sea salt and cocoa or cacao powder. Once the chocolate has melted, pour it into the food processor and blend all the ingredients together until smooth. Transfer the truffle mix to a bowl, cover, and chill in the fridge for 40-50 minutes, or until firm.
3. Put the coconut in a shallow bowl. Using a teaspoon, scoop out a heaped portion of truffle mix, then use your hands to roll into a ball (or use another teaspoon and pass the mix from one spoon to the other, to make a rough round or oval). Roll the truffle in the coconut until covered and place on a baking parchment-lined tray.
4. Repeat with the remaining mix. When the truffles are ready, transfer to the fridge on the tray and chill for at least 1 hour. Serve immediately, or store in a sealed container and consume within 2 days.
Typical values per serving:
(making 18) vegetarian/vegan/gluten free
This recipe was first published in July 2021.