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Salted Chocolate Avocado Truffles

These dreamy treats are perfect for the on-the-go Dark Chocolate Style lover!

Ingredients & Directions

Ingredients

  • Truffles:
  • 4 oz
    LILY'S 70% Sea Salt Dark Chocolate Style
  • 2 oz
    LILY'S Dark Chocolate Style Baking Chips
  • 1 1⁄2 tbsps
    coconut oil
  • 1
    large ripe avocado
  • 2 tbsps
    cacao powder, unsweetened
  • 2 1⁄2 tbsps
    maple syrup
  • Ingredients Glaze:
  • 6 oz
    LILY'S Dark Chocolate Style Baking Chips
  • 1 1⁄2 tbsps
    coconut oil
  • pinch
    sea salt, flaked

Directions

Equipment Needed 
saucepan saucepan
 stove stove
 food processor food processor
 bowl bowl
 refrigerator refrigerator
 baking sheet baking sheet
 freezer freezer
1

In a small saucepan, heat 6.5 oz of LILY'S chocolate and coconut oil over low until melted. Set aside to cool.

2

In a food processor add avocado, maple syrup, cacao powder and melted chocolate. Process until completely smooth and creamy. Scrape down the sides with a spatula.

3

Transfer into a bowl and refrigerate for about 20-30 minutes until mixture has firmed up.

4

Using a spoon scoop out 1 tbsp of truffle mixture and roll into a round truffle with the balls of your hand. Repeat the process until no mixture is left.

5

Transfer truffles onto a lined baking sheet and freeze for about 10 minutes.

6

In the meantime prepare glaze by melting chocolate with coconut oil in a small saucepan over low heat. Set aside.

7

Once the truffles have hardened, take out of the freezer and dip into melted chocolate using two forks.

8

Transfer back onto the baking sheet and let sit for another 5-10 minutes.

9

Drizzle with additional chocolate and sprinkle with sea salt. Enjoy!

10

Store in an airtight container in the refrigerator for up to three days.


Recipe contributed by delight.fuel.