Friday, December 6, 2013

Avocado Truffles

Dangerously good: these truffles are creamy rich and fatty.  But on the plus side, they are super filling and so creamy one is plenty, even for those with no willpower like me.  They are delicious chilled and even better slightly frozen when they are firm yet still creamy.  They are so easy to make, it is ridiculous, and they only time-consuming portion is waiting for them to chill.

I can't claim inventing this idea; it is loosely based on a bunch of avocado truffle recipes I found while perusing online, but this is the first I found with nondairy rice chocolate, and without additional sugar added.

Avocado Truffles
yields 15 to 20


1 medium ripe avocado
1/2 cup nondairy rice chocolate chips, melted
1-1/2 teaspoons pure vanilla extract
1-1/2 tablespoons raw cacao powder


1.  Puree the avocado in a food processor.
2.  Melt the chocolate chips, and stire slowly into the avocado, adding vanilla and cacao, continuing to mix well.

3.  Chill this batter in the fridge 1/2 hour to an hour; scoop into balls (optional: roll in additional
loose raw cacao powder)

Then chill further in fridge or freezer for 1-2 more hours.

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