Chocolate truffles are the ultimate indulgence… but what if you swapped out the saturated fat for heart-healthy omega-9s (also known as monounsaturated fats)? These Chocolate Avocado Truffles with Pink Himalayan Salt are loaded with fiber from the avocado as well as some vitamin E to help fight aging. They’re vegan, gluten-free and super delicious!
Chocolate Avocado Truffles with Pink Himalayan Salt - Vegan and Gluten-Free
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These Chocolate Avocado Truffles with Pink Himalayan Salt are loaded with fiber from the avocado as well as some vitamin E to help fight aging. They're vegan, gluten-free and super delicious!
| Servings | Prep Time |
| 12 truffles | 8 minutes |
| Passive Time |
| 1 hour |
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Ingredients
- 1 large ripe avocado
- 1/2 cup dark chocolate chips dairy free
- 1 tsp pure vanilla extract
- 1/4 tsp pink Himalayan salt
- 1/8 tsp cayenne pepper (optional, if you want some heat!)
- 2 tbsp cocoa powder unsweetened
Servings: truffles
Units:
Instructions
- Scoop out the avocado flesh into a food processor. Pulse until smooth. (If you don't have a food processor, you can put the avocado flesh into a medium bowl and mash well with a potato masher).
- Put the chocolate chips into a large microwave-safe bowl and melt for 1 minute at 50% power. Stir and keep microwaving at 10 second intervals until melted, stirring each time.
- Add the pureed avocado, vanilla, salt and cayenne (if using) to the bowl. Mix well and put in the fridge for 1 hour.
- Spread out the cocoa powder on a plate. Roll the cold mixture into balls in 1 tbsp-sized amounts and roll the balls in the cocoa powder.
- Keep your avocado truffles in an airtight container in the fridge for up to 5 days. Enjoy!
My favorite recipe! Sometimes I like to add a walnut in the middle of the truffle for a surprise, protein packed CRUNCH!
Sounds awesome! I loved the gold leaf ones Evan made. Does he make them the same way?