FOR TRUFFLES:
3.5 ounces (100 g) darkish chocolate, 90 % cacao solids or extra, or use
any of the Home made Darkish Chocolate recipes
1 medium (150 g/5.3 oz) avocado, peeled and pitted
¼ cup (60 g/2.1 oz) coconut butter
1 teaspoon sugar-free vanilla extract or
½ teaspoon vanilla powder
½ teaspoon floor cinnamon
Pinch salt
Few drops liquid stevia, to style (non-compulsory)
1 tablespoon (14 g/0.5 oz) macadamia
oil or avocado oil, or different light-tasting
oil, for shaping the truffles
FOR COATING:
2 tablespoons (10 g/0.4 oz) unsweetened cacao powder, or sufficient toasted almond flakes, shredded
unsweetened coconut, or coconut flakes to cowl
1. To make the truffles: Soften the darkish chocolate in a double boiler, or heatproof
bowl positioned over a small saucepan full of 1 cup (235 ml) of water, over medium warmth. Take away
from warmth and put aside.
2. In a meals processor, mix the avocado, coconut butter, vanilla, cinnamon,
and salt. Pulse till easy. With the processor operating, slowly drizzle within the
melted chocolate. Combine till properly mixed with the avocado. In order for you a
sweeter style, add the stevia. Switch the combination to a bowl and refrigerate
for about 1 hour, or till stable.
3. To form the truffles, dip a spoon or a melon baller in heat water and scoop
out ten balls of the chilled combination. Evenly coat your arms in macadamia oil.
Roll the truffles between your palms to type spheres about twice the scale of
“commonplace” truffles. Coat them instantly after shaping.
4. To make the coating: Roll the truffles in your favourite coating. Refrigerate the
coated truffles for no less than quarter-hour to harden. Maintain refrigerated for as much as
1 week or freeze for as much as 3 months.
