Dark Chocolate Avocado Truffles with Hazelnuts
These intensely dark chocolate avocado truffles have only four ingredients and no refined sugar. Rich and creamy, you can make them with a whole hazelnut in the centre, or have a crushed hazelnut coating (or why not both?).
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I am a food blogger. Yep, just in case you hadn’t noticed. Why do I blog about food? Well, that’s the million dollar question, really, isn’t it?
The main reason I slave over a hot oven, take pictures for hours, then show them off to the world is because I enjoy it. Is it hard sometimes? Oh, yep. When my cakes are flatter than pancakes; when my photos look like crap; when all my efforts seem in vain (which happens a lot).
However, if I am being totally honest here, a huge reason I blog about my food is because I enjoy the attention it brings me. When people tell me my doughnuts look amazing, it is like someone telling me my kids are gorgeous, or kind, or sweet. I am fully aware that this makes me sound a little self-obsessed and/or needy, and I guess there’s no denying that.
But attention aside, there is just something so therapeutic about it all; it unfurls my creative side (one I didn’t really know existed) and brings me a ton of pride and satisfaction.
Using avocados in truffles
Anyway, back to these gorgeous little dark chocolate avocado truffles. Surprisingly, before this, I’d never eaten an avocado (other than a minuscule bite many moons ago), and up until recently, had no desire to, either. There was just something so slimy and unappetising about them. I know. I know most of the world will be raising their eyebrows with incredulity, but that’s how I felt.
My family likes them – spooned right out of the skin like a hard-boiled egg. We had a couple we needed to use up, so I thought I would give chocolate truffles a go. I have to be honest here and say I wasn’t expecting to like them at all. But you know, I pride myself on my ability to see where I am wrong (sometimes). And this time? So, SO wrong.
Not only are these dark chocolate avocado truffles so simple to make, with the creamiest truffle ev-ah, they are also adaptable. I made some with a whole hazelnut inside and others rolled in crushed hazelnuts. And yes, just four ingredients are required.
What other toppings could be used?
I loved the hazelnut in the centre and a sprinkling of crushed hazelnuts. However, you could use absolutely anything. Salted peanuts or macadamia would be divine for both the centre and the coating. Fruit inside the truffles would be ridiculously good: just pop in a sour cherry or blueberry for a hit of tart sweetness.
Other lighter recipes you might like
- Cherry and lemon spelt soda bread
- Oat flour banana pancakes (no added sugar)
- Simple feta cheese salad with Rose Marie sauce
- Apple and ginger cake with coconut sugar
- Lighter apple streusel cake
Dark Chocolate Avocado Truffles with Hazelnuts
Ingredients
- 1 avocado (very ripe)
- 100g (3½ oz) good quality dark chocolate
- 2 tbs honey or maple syrup
- whole/crushed hazelnuts (use as much as you like)
Instructions
- Heat the chocolate until just melted, and set to one side.
- Scoop out the flesh of the avocado and place in a food processor.
- Blitz until it is nice and smooth, scraping down the sides as you go.
- Add the melted chocolate and honey/maple syrup and mix until everything is well combined.
- Pour out into a bowl and refrigerate for around 30-60 minutes (or until you are able to handle the mixture and roll into balls).
- Roll into around 12 balls.
- For half of them, flatten the balls and place a whole hazelnut in the centre. Roll it back into a ball so the hazelnut is covered.
- For the others, roll the balls in crushed/chopped hazelnuts until they have a nice, even covering.
- Store in the fridge until ready to eat. Enjoy!
Notes
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