INGREDIENTS
- 1 ripe avocado
- 80g high quality vegan chocolate
- 2 tbsp coconut oil, melted
- 3 tbsp raw cacao
- 2 tbsp coconut honey, maple syrup or rice malt syrup
- Pinch sea salt
- 1/2 tsp vanilla powder or essence
Fillings and toppings:
- Whole hazelnuts
- Chopped hazelnuts
- Cacao powder
METHOD
- To make the truffles, add the avocado, cacao, sweetener and salt to your food processor or high-speed blender. Blitz until very smooth and creamy.
- Very gently melt the coconut oil and chocolate in a pan then add this to the processor. Pulse to combine everything.
- Transfer the mix to a container and then pop into the fridge for a couple of hours to firm up so that you can easily roll the truffles.
For the plain truffles:
- Scoop out bite-size pieces of the truffle mix and roll into balls in your hands and then roll in cacao powder. Store in the fridge or freezer.
For the nutty truffles:
- Scoop out bite-size pieces of the truffle mix and roll into balls. Flatten with your hand, insert a whole hazelnut into the centre, then fold the truffle around the nut. Roll in your hand to create a round ball.
- Scatter chopped hazelnuts onto a plate, then roll the truffles in the nuts. Store in the fridge.
Recipe created by Niki Webster, founder of RebelRecipes.com. Her Rebel Recipes and Be More Vegan books are out now.