Chocolate Avocado Truffles with a “Kick” – paleo and vegan

By garciamoss

Ingredients

• 1 large ripe avocado (approx. 4 inches in height)
• 3/8 cup coconut butter
• 3/8 cup cocoa (use carob for a caffeine-free alternative)
• 3 Tbsp powdered coconut sugar
• 3 scoops pure stevia extract. Alternatively, use approx. 6 T of your sweetener of choice.
• 3/4 tsp vanilla extract
• 1/4 tsp salt
• 3 dashes of cayenne or chipotle pepper (optional)
• Toppings – options include cocoa powder, crushed nuts or seeds (soaked and dried), shredded coconut

Details

Adapted from wholenewmom.com

Preparation

Step 1

1. Place all ingredients in a food processor.

2. Process until well mixed.

3. Place in a bowl in the refrigerator until fairly firm (approx. 40 min), or alternatively use the freezer for 10-20 minutes.

4. Using a small cookie scoop or melon baller, scoop out balls of the avocado mixture and roll into balls.

5. Roll the balls into desired topping.

6. Refrigerate or freeze any remaining truffles for later.

NOTES: For a low carb option, use powdered xylitol in the same proportion as the coconut sugar, or 1/4 cup powdered erythritol.