I have recently been toying with ‘healthy’ truffles. Not just because it’s the season for them but also because I am trying to find bite size treats for lunchboxes which pack a nutritional punch! These Salted Caramel Chocolate Avocado Truffles are not only sugar-free and school lunch friendly nut-free too – they are packed with good oils to support brain function and well being.
This recipe is just for the soft, truffle centre, the beauty is you can then roll them in anything you fancy. Be it cocoa powder, some coconut shavings, my son loves them rolled in currants and here I’ve used a quality Christmas spiced real hot chocolate flakes.
I have used a sugar-free dark chocolate which gives a rich result although these are anything but bitter. You could use a lighter chocolate if you prefer and are less concerned about them being sugar-free.
These are so great to take to friends houses if they have dietary requirements as they are vegan, nut-free and also suitable for many low carb diets. If you are on a keto diet these would make a fab post work out snack to satisfy your sweet tooth too.
Salted Caramel Chocolate Avocado Truffles
Ingredients
- 100g sugar-free dark chocolate
- 20g honey
- 50g coconut oil
- 150g ripe avocado
- 1 teaspoon caramel essence/flavouring
- pinch of salt
- avocado or a flavourless oil to roll
Directions
- Step 1 Melt the chocolate, coconut oil and honey together either in a bowl over a pan of boiling water or in a bowl in the microwave for one minute and stir well until completely dissolved.
- Step 2 In a food processor or Nutribullet blend the avocado, caramel, salt and the melted mixture together.
- Step 3 Refrigerate the mixture for one hour or place in the freezer for 30mins if you need to speed things along.
- Step 4 Using a melon baller dipped in warm water scoop out your truffles and shape in your hands – if you spray your hands with a flavourless oil like avocado oil it makes this step easier.
- Step 5 You should have approximately 16 truffles.
- Step 6 Roll in your topping.
- Step 7 These will keep for a week in the fridge or three months in the freezer.
