First, stop thinking about guacamole. Think smooth, simple, creamy, fatty, avocado. Thats the base for the creamy center of these truffles. Avocado, blended with cocoa, vanilla, maple syrup.. til it forms the consistency of a rich chocolate pudding. Way healthier than Russel Stover. Healthier means more bio-available nutrients, good fats that quickly burn into energy, plus its easy to metabolize & digest. Okay? Great!
This concept was 1st introduced to me 3years ago by a dear friend & uber talented culinary classmate, Ms. Kristy Butts. Many thanks to Ms. Butts for the many truffles she fed me over the 2years I lived in Austin.
frozen avocado creme before being dipped in melted chocolate
Chocolate Avocado Truffles
4 small-med avocados
1/2 c cocoa powder
1/2 c almond milk
1/4 C maple syrup
1 vanilla bean
1 T cinnamon
1 bag high quality chocolate chips
Blend everything except the chocolate chips in a food processor until smooth. Set a peice of parchement on top of a cutting board or tray (somthing that will fit in your freezer) and place small 1/2 T size dollops the mixture onto the parchement. Place in the freezer for an hour.
Melt the chocolate chips in a double boiler or in the microwave for 10second intervals, stirring between each interval.
Once the avocado creme has set in the freezer & your chips are melted, carefully drop the avocado centers into the melted chocolate, one at a time, then place on a clean sheet of parchment. They'll take another minute to set, then are ready to eat! Store in the fridge or freezer.