Salted Chocolate Avocado Truffles
These dreamy treats are perfect for the on-the-go Dark Chocolate Style lover!
Ingredients & Directions
Ingredients
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Truffles:
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4 ozLILY'S 70% Sea Salt Dark Chocolate Style
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2 ozLILY'S Dark Chocolate Style Baking Chips
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1 1⁄2 tbspscoconut oil
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1large ripe avocado
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2 tbspscacao powder, unsweetened
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2 1⁄2 tbspsmaple syrup
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Ingredients Glaze:
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6 ozLILY'S Dark Chocolate Style Baking Chips
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1 1⁄2 tbspscoconut oil
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pinchsea salt, flaked
Directions
Equipment Needed
saucepan
stove
food processor
bowl
refrigerator
baking sheet
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.