4-Ingredient Avocado Truffles
A full basket of beautifully soft, deeply colored avocados accompanied me home from the farmers market one Sunday afternoon, begging to be turned into something sweet. Avocado may just be one of my favorite dessert features, especially when there’s a little chocolate involved. My 4-Ingredient Avocado Truffles were born…
The perfect vessel for raw cacao powder and date paste to build a creamy-like-butter, melt-in-your-mouth, “holy smokes these are good for me?” moment.
“ooooh man…” (my gold standard for foods that blow my mind) flows out of my mouth without hesitation. A pinch of sea salt provides just the right amount of contrast to enhance that deep cacao.
Five or so years ago these truffles would have been a definite no-go for me. The dreaded “fat is bad” myth plagued me. I’ll blame it on my very minimal understanding of nutrition and the body, belief that I had it all figured out, and perfectionist nature. Removing nearly all fatty foods from my diet (yep, even nuts and seeds. Aye yai yai….) concluded in hormone disruptions that took their toll in the years that followed.
Lesson learned? Fat is good, fat is necessary. Thank you Lord! But, the type of fat is important. So, if you’re confused (like I was!!) on eating fat, types of fat, how much fat, etc. etc. Keep it simple.
All roads lead to Rome. Return to plants. Plant-based sources in their whole form. I’ve come to rest and not worry about my food by simply choosing those that God created for us in the beginning as given in Genesis 1:29, for He said that they were good! Choose them as minimally processed as possible, and most of all, enjoy them. 😉
Enter, my 4-Ingredient Avocado Truffles…
How to make without measurements:
- Blend avocado to reach a smooth consistency. Begin adding date paste a spoonful at a time until the avocado has become sweet, and mix in cacao powder, starting with a few spoonfuls, until desired chocolate richness has been reached.
- The coconut butter (or oil) helps the avocado mixture solidify once chilled, so add at least a spoonful. Only a small amount is needed to help this process, and without it, the truffles may remain on the softer side.
- Follow the process of rolling into balls and coat in the cacao powder the same as recipe below.
- 1 ripe avocado
- ¼ cup date paste
- ¼ - ½ cup raw cacao powder, plus extra for rolling
- 1-2 tablespoons coconut butter, or coconut oil, softened
- Pinch sea salt of choice, optional
- In a mixing bowl, scoop out avocado and blend using a hand blender until smooth. Alternatively, use a regular blender or food processor. Add the date paste, cacao powder, and coconut butter and blend until well incorporated.
- Taste to make sure it's sweet and chocolatey enough. Add additional, a little at a time, until desired richness. Here you have "avocado pudding."
- Place bowl in the freezer for 15-20 minutes, or in the fridge about an hour, until the mixture has firmed up. While setting up, line a baking sheet with parchment paper or use a silicon mat. Sprinkle a plate or the counter with enough cacao powder to have a thin layer. Sprinkle in a pinch of sea salt if desired.
- When the avocado mixture is solid but still slightly soft, remove from freezer. Using a spoon or your fingers, scoop desired amount in order to create the size truffle you want, and lightly roll between fingers. It may soften quickly, so as soon as it comes together into a decent ball, roll around in cacao powder. This will help shape. Place on lined baking sheet.
- Continue rolling truffles until all the mixture is used. Place tray of truffles in the freezer for at least 15 minutes to solidify to desired firmness. Keep in the freezer and pull out to soften several minutes when desired! Enjoy!