The first recipe had to be my Surprise Chocolate Truffles. The surprise is there’s only 5 ingredients and none of them are butter.. You read that right- so these are healthy lower-fat, fiber-containing truffles that are still silky smooth and chocolatey heaven. How so, what do they use?
Not gonna lie, I was raised in NorCal and LOOOOVE avocados. In salad, on sandwiches, on top of chili, or just cut open and with a drizzle of Sriracha and mashed in the skin. They’re soooo good.
Also I’ve been diagnosed with hypokalemia (low potassium) and these puppies have a whopping ~25% if you daily value of potassium AND magnesium!! Amazing. And yet- Sean hates them. His whole family does in fact, which just brings a tear to my eye.
While it’s awesome that I get all the avocados to myself, I reeeeally wanted a way to open Sean’s eyes to the wonderful world of avocado. When I found this recipe by Nutrition to Fit, I knew I had to try it!
So first off, you’re going to need a good food processor and some avocados. I prefer using ones that are a day or so away from browning, so if you hold them and squeeze, they feel like a stress ball that doesn’t bounce back. This is also a great way to use them up even if there’s some browning, just avoid those parts! Not like I’ve totally left like 3 avocados on a counter for a few days and been like ‘crap… what to do with these..’
**Any time you microwave a viscous liquid, especially caramel, honey, etc, ALWAYS scoop around the container edges BEFORE scraping across the bottom!! When you microwave anything viscous, a heat pocket forms in the bottom middle part of the container, it can burst and throw the stuff everywhere and burn your face!!**
Okay, now you know what NOT to do, mix the chocolate as it melts, making sure you go across the bottom last to ensure the chocolate won’t burn. I like using silicon spatulas for this, but a spoon works fine.
Once it’s melted to and doesn’t hurt to grab the container, add the chocolate to the avocado in the processor. Then while you’re at it, add the honey and maple syrup, and mix again until the consistency is uniform. If it looks a bit soup-y for any reason (more sugar, any additional flavors in liquid form, etc), add a tablespoon of cocoa powder and mix. If your kitchen is just boiling hot and it’s making the mixture a bit more liquefy, don’t worry, it’ll firm up in the freezer.
(Here you can also add peppermint/raspberry/orange/vanilla extract/etc for any sort of extra flavor or holiday mood!)
Then still that processor container into the freezer for 30+ min to firm up. Once it’s solid, you’ll want to wash your hands for the next bit! Use a spoon or a melon baller to scoop out bits at a time, roll it between your palms to round it out and then roll in cocoa powder. Ta-da!!! Surprise truffles! Even your avocado-hating husband will love em!
Surprise Avocado Truffles
- 2 avocados
- 4 oz dark chocolate
- 2 tbsp sugar free maple syrup
- 0.5 tbsp honey
- 0.5 cup cocoa powder for rolling
- 1 tbsp vanilla extract or other flavors as desired
Melt the dark chocolate in a microwave for 30 seconds at a time, stirring in between, until melted (~1.5min)
Puree the avocado in a food processor until smooth consistency is reached
Add melted chocolate, maple syrup, and any extract to the food processor and puree again until smooth an equal consistency is reached. If it looks more like pudding than puree, add 1 tablespoon of cocoa powder.
Transfer mixture to the freeze for ~30 minutes until the mix firms.
Place cocoa powder in a bowl.
Take one tablespoon of truffle mixture at a time and roll it into a ball between your hands.
Place the truffles into the cocoa powder and roll the ball to coat evenly.
The truffles don’t melt in my mouth!
Using green or JUST ripe avocados means the fiber hasn’t broken down as much, so it’s more stringy. Good for increasing fiber intake, less good for melt-in-your-mouth-ness.
Using only sugar-free maple syrup won’t increase the sweetness as much since the sugar alcohols are more liquidy and become harder to taste when mixed with fat. Good for flavor, not as good for actual ‘sweetness’ but it only takes up to tablespoon of honey for 2-3 cups of mixture to really play up the sugar sensation.
The truffles are hard to roll
Keep your work space cool- I roll them in my living room as the kitchen gets too warm. Also, try to keep your hands cool by washing them in cold water every 15-20 truffles or so. You can also coat your hand in cocoa as you go so they won’t stick as much. If the mix warms up too much, just stick it back in the freezer for 5-10min. You can also always store the container in the fridge and eat the rest with a spoon when nobody is watching :p