Move over guac! There's a new avocado recipe in town and believe it or not, it's a dessert! These NO BAKE smooth, creamy and decadent truffles call for just 5 simple Paleo and Vegan ingredients. They're a great way to incorporate the amazing, nutrient-dense avocado into your diet while also satisfying a sweet tooth!
Finally! After years of talking about my dream of becoming a successful recipe creator, I've finally taken the plunge and created this blog to showcase my recipes! I've been "microblogging" on Instagram about my life as a Whole30 alumni and Paleo foodie for a few years. That being said, I'm SUPER excited to finally share my passion for real food with a larger audience aka the entire world wide web! I hope you enjoy my recipes as much as I do! Here goes nothin'! 🙂
For my debut post, I've decided to share a nutrient-dense Paleo sweet treat that I'm fairly certain you're going to love - my Healthy Dark Chocolate Avocado Truffles! These truffles call for five simple ingredients and require no baking (full disclaimer: I absolutely, positively do not bake). The avocado makes these truffles energy boosting powerhouses stuffed with healthy fats and plenty of protein! While I have nothing against the taste of an avocado, the dark chocolate and almond butter hides the avocado flavor making these bite size balls deceptively nutritious.
Jump to:
Lets Make Some Healthy Dark Chocolate Avocado Truffles!
Begin by melting 3.5 ounces of 100% dark chocolate (you can use a bar or chocolate chips), 2 tablespoons almond butter and 2 tablespoons coconut sugar over a double boiler. If you don't have a fancy double boiler, that's totally okay (I don't either). DIY double boilers are super simple. All you need is a saucepan and a heat-safe bowl that fits on top of it.
How to Assemble a DIY Double Boiler
DIY double boiler 101 in 3 ...2 ...1! Fill the saucepan with just enough water so there is at least 2 inches of room between the water and the bottom of the heat-safe bowl. Bring the water to a boil. Once the water reaches a boil, reduce the heat to a simmer, place the heat-safe bowl on top of the saucepan and add the ingredients to the bowl.
Within 3 to 4 minutes, the ingredients will melt into a glorious dark chocolate sauce. I may have licked the spoon. You probably should too.
Making the "Batter" for No Bake Truffles
While the chocolate mixture is melting, begin mashing up those avocados! Unlike guacamole, the less chunky the better so really put some elbow grease into it. Once the chocolate sauce is melted and the avocados are mashed, pour the dark chocolate sauce into the mashed avocado. Be careful when removing the heat-safe bowl from your DIY double boiler because it's going to be hot!
Next, stir the dark chocolate sauce into the mashed avocado until it begins to resemble brownie batter. You may need to add a tablespoon or two of lukewarm water if the batter is too thick. Once all of the ingredients are evenly combined, spread the batter in an even-layer onto a non-stick baking sheet and place the baking sheet in the the fridge for at least 30 minutes.
The next step is where all of the fun begins aka you're probably going to get your hands a bit messy. Using a rounded spoon (a melon baller would work well for this) form the chilled batter into 12 truffles (about 1 heaping tablespoon of batter per truffle0. Better yet, just use your dampened hands to form the batter into perfectly rounded balls.
I had planned to leave the truffles as is, but I had a bag of unsweetened shredded coconut on hand so I figured what the heck. If you like coconut, add the coconut to a small bowl and roll each truffle around in the coconut until evenly coated. There are so many different ingredients you could use instead of coconut, if you so wish - chia seeds, pecans, pistachios, etc. I just really, really, really like coconut.
Adapting these Truffles for a Low Carb Keto Lifestyle
I definitely gravitate towards a rather lenient Paleo/Primal approach to nutrition. I'm not one to count carbs or anything. Quite frankly, I'm just not that organized, but I totally get the science behind becoming fat adapted through a lower carb-high fat style of eating. The therapeutic benefits of being in ketosis by nourishing your body with clean, high fat and low carb foods are absolutely amazing. Who knows, maybe one day I'll give it an honest go, but for now I'll stick to what's working for me.
All of that being said, if I have a recipe that can be Ketofied with a simple ingredient swap while still being delicious, then I'm totally going to fill you in on the deets! This is definitely one of those recipes.
As is, each truffle weighs in at about 9 grams of fat, 7 grams of carbohydrates and 3 grams of dietary fiber. By simply using a Keto sweetener like monk fruit sweetener in place of the coconut sugar, these truffles have less than 2 net carbs per truffle! I recommend using whatever Keto sweetener you're familiar with and swapping it for the coconut sugar 1:1.
Aren't they adorable? I thought so too. Be sure to keep them chilled until ready to serve. They'll last for five to seven days in the fridge, but let's be honest -they will probably be devoured long before then! So that's a wrap on my very first recipe on this baby blog of mine! How did I do?! Let me know what you think in the comments and don't forget to use the hashtag #paleoishkristaeats on social media so I can see your amazing recipe recreations! ENJOY!
PIN NOW! MAKE LATER!
📖 Recipe
Healthy Dark Chocolate Avocado Truffles
Ingredients
- 3.5 ounces 100% dark chocolate 1 bar or about ½ cup dark chocolate chips
- 2 tablespoons almond butter unsweetened
- 2 tablespoons coconut sugar
- 2 large ripe avocados
- ¼ cup shredded unsweetened coconut optional
Instructions
- Melt the dark chocolate, almond butter and coconut sugar over a double boiler, stirring occasionally until smooth, 3 to 4 minutes.
- While the chocolate mixture melts, add the avocados to a mixing bowl and mash with a fork until very smooth.
- Once the chocolate mixture has melted, pour the mixture into the mashed avocado and stir well to combine.
- Add 1 tablespoon of lukewarm water to the bowl and continue to stir until the mixture becomes a brownie batter-like consistency (adding more water, 1 tablespoon at a time if needed).
- Spread batter in an even layer on to a non-stick baking sheet and place in fridge for at least 30 minutes.
- Remove batter from fridge. Using a rounded tablespoon, a melon baller or your hands, roll chilled batter into 12 truffles (about 1 heaping tablespoon of batter for each).
- If using, gently roll each truffle into the unsweetened coconut to coat.
