These truffles are silky smooth and incredibly addictive. The key ingredient that makes them so beautifully creamy is the avocado (which you can’t even taste at the end). You can coat them in whatever you like. I love them dusted with more cacao, but nuts, hemp seeds or coconut would work well too.
Chocolate Avocado Truffles
2 hours chill time
In a food processor, add avocado, cacao, maple syrup, vanilla essence and salt and blend until smooth.
Over a double boiler (or in a saucepan on low heat), melt chocolate and add this to the avocado mix and pulse to combine.
Spoon the truffle mix into a glass container with a lid then transfer to the fridge for 2 hours to harden.
Once your mix is cooled and firm, take a teaspoon, scoop out the mixture and roll into balls then roll in some extra cacao (or nuts). Store in the fridge.
The truffles will keep for 3-4 days in the fridge.