Ingredients:
- 1 cup dark chocolate
- 1/3 cup mashed avocado
- 1/2 tsp vanilla extract
- punch of sea salt
- 2 Tbsp sugar-free cocoa powder (for rolling)
Directions:
- Combine the chocolate, vanilla extract and pinch of salt over a double boiler, and melt until completely smooth.
- Mash the avocado with a fork until no lumps are visible, then stir it into the melted chocolate mixture until smooth and thickened.
- Place in the fridge to set for 20 minutes, or until slightly firm to the touch.
- Once the mixture has been chilled and is slightly firm, use a tablespoon to scoop the chocolate into 12 balls.
- Place them on a pan lined with parchment paper, and roll the balls between the palms of your hand to create an smooth surface. (Be warned: this can get messy!)
- Place the 2 tablespoons of cocoa powder in small bowl, and roll each truffle into the cocoa to coat.
- Serve at room temperature but store in the fridge. Enjoy!