Creamy chocolate truffles made with coconut oil, chocolate and avocado: nothing really new here, nothing that you haven’t already seen on many vegan or paleo blogs. My twist on it: rolling the truffles onto green powders instead of cocoa.
An easy recipe with a limited number of ingredients that fit many different diets (vegan, paleo, ketogenic).
For 12 truffles:
– 45 g dark chocolate
– 40 g coconut oil
– 150 g avocado flesh (1 avocado)
– 1 tbsp vanilla extract
– one or several green powders: I’ve used wheat grass powder and powdered alfafa.
– Optional: your favorite sweetener (erythritol, Swerve) to taste (I found I didn’t need to add any additional sweetness but that’s just my personal preference)
Melt coconut oil and chocolate. Blend avocado, vanilla, coconut oil and melted chocolate.
Refrigerate truffle dough for 2 hours.
Form small balls and roll truffles onto green powders.
Do these truffles taste a bit like herbs? Honestly, yes, green powders do taste like dry grass. But I personally think it fits well with dark chocolate. You could also pump up or balance the flavor by adding extra herbs in the dough before rolling the truffles: some fresh thyme for example.
If you have very courageous taste buds, you could also use stronger green powders like spirulina powder or powdered chlorella (but watch out for the sea algae taste).
Nutritional info per truffle: 70 kcal, 0.5 g protein, 1.9 g carbs, 0.4 g sugar, 6.7 g fat, 1.8 g fiber.