Dark Chocolate Truffles

Quick and Easy Indulgent Treats – Perfect for the Holidays and Valentine’s Day!

Makes 20 (one-inch) truffles
Ingredients:

6 oz. (.37 lb.) dark chocolate baking bar (contains cocoa, cocoa butter, and sugar) or *HU No Added Sugar Chocolate Chips (date-sweetened) 7 oz bag.
1 Tbsp. coconut oil
1 tsp. vanilla extract
1/8 tsp. sea salt
1/8 tsp cinnamon or espresso powder (optional)
1/3 cup mashed avocado (about 1 small avocado)
Coating:
2 Tbsp. cacao powder (if using sweetened cocoa, don’t add sugar)
2 Tbsp. Coconut sugar or, for sugar-free use, Allulose.

Directions:

In the bowl of a double boiler with simmering water below, combine the chocolate, coconut oil, vanilla extract, sea salt, and cinnamon – melt until completely smooth.
In a mini food processor, puree the avocado until smooth.
Add the melted chocolate mixture to the food processor and blend.
Check for sweetness and add coconut sugar to taste if desired.
Put in the refrigerator to set until firm to the touch, about 30 minutes to 1 hour.
Scoop the chocolate with a teaspoon onto a pan lined with parchment paper
Working very quickly before they get too soft, roll between the palms of your hand to create smooth 1-inch balls.
Place cacao powder mixture into a small bowl and roll each truffle to coat.
After they are coated, it’s easy to roll them rounder, if needed.
Let them set completely in the fridge until ready to serve.
Store in the refrigerator

Note: If you do not have these kitchen tools then follow these directions:

In a Pyrex bowl over a small saucepan with simmering water, combine the chocolate, coconut oil, vanilla extract, sea salt, and cinnamon- melt until completely smooth.
Mash the avocado with a fork until very smooth
Stir avocado into the melted chocolate mixture until smooth and thickened.
Place in the fridge to set until slightly firm to the touch, about 30 minutes.
Follow steps 6 through 10 above.

Enjoy!