These truffles are rich, zesty and made and with only a few ingredients.
They are fairly simple to make, though you'll need ~3hrs since they need time to chill.
The recipe is based on one I found in an issue of Women's Health magazine. The original recipe is by Rose Mann, founder of Farm Girl Cafe in London, however I have tweaked it slightly based on my experience and preferences.
Makes 12-16 depending on the size of your truffle.
Ingredients:
♥ 1 ripe avocado
♥ Juice of half a lemon
♥ 90g dark chocolate
♥ 1/2 teaspoon vanilla extract
♥ Pinch of Himalayan salt
♥ 50g shredded coconut
Method:
Stage I
♦ Scoop out the avocado flesh and mash, or blend in a processor, with the lemon juice until completely smooth.
♦ Break the chocolate into chunks and melt over a 'bain marie' until fully melted.
♦ Combine the chocolate with the avocado mix, vanilla extract and salt, and stir until all parts are fully combined.
♦ Pop in the fridge for at least two hours.
Stage II
♦ Once chilled and set, scoop out small amounts of mix and roll into truffle-sized balls.
♦ Roll each ball in the shredded coconut until they are coated evenly.
♦ Put the balls back in the fridge for a further 30 minutes to firm up.
♦ Take out and enjoy!
I enjoyed mine after dinner and as a midday treat. They keep for a few days in an air tight container, but they won't last long (because they are so delicious).
If you make them get in touch and let me know!
Lulu x