We all know the feeling when we cut open an avocado and find that is has gone all brown inside. You realize that it will never meet the #perfectavocado requirements on Instagram and throw it in the bin in anger. We’ve all been there!
However, next time you get the overly ripe brownish avocado, instead of getting angry, you’ll feel lucky because now it’s time to make these divine chocolate truffles!
This recipe can be used for so many different things. You can use it as a healthy chocolate spread or you can freeze it in popsicle molds for a rich and creamy chocolate icecream. Or you can make this colorful truffles.
This recipe contains affiliate links.
I rolled the truffles in:
- brown = Raw Cacao Powder
- orange = freeze dried sea buckthorn
- pink = Freeze Dried Raspberry
- green = Matcha Green Tea Powder
- 100 g dark chocolate 70%
- 1 medium sized ripe avocado
- zest from 1 organic orange
- 1-2 tablespoons fresh orange juice
- 1 tablespoon Sukrin Gold (or your preferred sweetener)
- 2 tablespoons Raw Cacao Powder
- 1 pinch of salt
2. In a medium sized bowl, mash the avocado with orange zest and juice, sweetener, cacao powder and salt using a fork until no lumps are visible.
3. Add the melted chocolate to the avocado mixture. If the mixture is still lumpy, use your immersion blender to get it nice and smooth.
4. Place the bowl in the fridge for 20 minutes. If the mixture is still too greasy to shape into truffles, leave it in the fridge for another 5-10 minutes.
5. Form chocolate truffles using your hands and roll them in your preferred topping.
Products used in this recipe: