Do I even need to mention to you by now just how much I love chocolate?
I don’t think I can go a week without trying a new chocolate recipe, or a variation on an old blog recipe!
Perhaps because you all share my love for chocolate, one of my most popular recipes recently has been these Two-Ingredient Chocolate Truffles. The recipe is simple, made using store cupboard ingredients – and indulgent and decadent!
Yet, I wanted to see if I could make vegan chocolate truffles without the need for plant cream – and using avocados instead. After all, chocolate avocado just so happens to be a dreamy combo…
Step forward these Three-Ingredient Chocolate Avocado Truffles. The perfect vegan chocolate truffles is you’re after healthy indulgence!
As the title suggests, the ingredients list is minimal – and the making of these truffles couldn’t be simpler!
I hope you enjoy them just as much as the originals!
Three-Ingredient Chocolate Avocado Truffles
- Creates 16
- 270g dark chocolate, VERY finely chopped, the best quality you can afford (Note: the finer you chop the chocolate, the better!)
- 2 small, ripe avocados, peeled, de-seeded and mashed
- 2-3 tbsp maple syrup (or to taste)
- Optional add-ins: Large pinch salt, cacao powder (to taste) to increase intensity of flavour, 1 tsp vanilla paste, drop edible orange oil
- Chopped hazelnuts or cacao, to coat (optional)
- In a bain marie, very gently melt the dark chocolate, stirring until smooth. Remove from the heat and allow to cool for five minutes.
- Place the melted chocolate into a blender and blend until the avocado is no longer visible. Add in your optional flavourings and your maple syrup, if using, and blend quickly to combine.
- Place the mixture into a bowl and leave in the fridge to firm up – it took around an hour for mine to firm up. Roll a tablespoon of mixture at a time to create truffles. If using toppings, such as nuts or cacao, roll your truffles in these. Repeat until you have made all of your truffles! Store in the fridge until ready to eat.