Ingredients
- Ripe Avocados (2 medium, about 1 cup mashed): The star of the show, providing an incredibly creamy, buttery texture that replaces traditional dairy fats. Ensure they are perfectly ripe—soft to the touch but without any brown spots or stringiness.
- High-Quality Vegan Dark Chocolate Chips (10 ounces / 280g): The soul of the truffles. Choose a good quality dark chocolate with at least 70% cacao for a deep, rich flavor that will beautifully mask the avocado.
- Unsweetened Cocoa Powder (1/2 cup, plus more for dusting): This intensifies the chocolate flavor, adding depth and a classic truffle bitterness. You will also use it for the final coating.
- Pure Maple Syrup (1/4 cup): A natural, unrefined liquid sweetener that complements the dark chocolate perfectly. You can adjust the amount based on the sweetness of your chocolate and personal preference.
- Pure Vanilla Extract (2 teaspoons): A crucial flavor enhancer that rounds out the chocolate notes and adds a layer of aromatic warmth.
- Pinch of Fine Sea Salt (1/8 teaspoon): Don’t skip this! Salt is a flavor miracle worker; it balances the sweetness and makes the chocolate taste even more chocolatey.
Instructions
- Prepare the Avocado Base: Halve the avocados, remove the pits, and scoop the flesh into the bowl of a food processor or a high-speed blender. Blend on high until the avocado is completely smooth and creamy, with absolutely no lumps. This step is crucial for achieving a silky texture. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
- Melt the Chocolate: Place the vegan dark chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each interval, until the chocolate is fully melted and glossy. Alternatively, use a double boiler: place the chocolate in a heatproof bowl set over a saucepan of gently simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir occasionally until smooth. Be careful not to let any water get into the chocolate, as it will cause it to seize.
- Combine the Ingredients: Pour the melted chocolate into the food processor with the pureed avocado. Add the 1/2 cup of unsweetened cocoa powder, maple syrup, vanilla extract, and the pinch of sea salt.
- Blend to Perfection: Secure the lid and blend again on high speed for 1-2 minutes, or until the mixture is completely homogenous, glossy, and has the consistency of a thick, rich chocolate frosting. Scrape the sides down one last time to make sure everything is fully incorporated. At this stage, you can taste the mixture and add a touch more maple syrup if you desire more sweetness.
- Chill the Mixture: Transfer the truffle mixture to a bowl, cover it with plastic wrap (press the wrap directly onto the surface of the mixture to prevent a skin from forming), and refrigerate for at least 1-2 hours, or until it’s firm enough to scoop and roll. This chilling phase is non-negotiable; it allows the fats from the avocado and chocolate to solidify, making the mixture workable.
- Roll the Truffles: Once chilled and firm, prepare your “coating station.” Place your extra cocoa powder (or other desired coatings) in a shallow dish. Use a small cookie scoop or a tablespoon to portion out the truffle mixture. Roll each portion quickly between your palms to form a smooth ball. Your hands will get messy, which is part of the fun!
- Coat and Finish: Immediately roll each truffle in the cocoa powder until it’s evenly coated. The powder not only adds flavor but also makes them easier to handle. Place the finished truffles on a parchment-lined baking sheet or plate.
- Final Chill: For the best texture, refrigerate the finished truffles for another 30 minutes before serving. This helps them set completely. Store any leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: one normal portion
- Calories: 95