Anti Inflammatory Vegan Chocolate Avocado Truffles
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Learn more →Ingredients
16 servings
- 2 medium ripe avocados, pitted and peeled
- 8 oz vegan dark chocolate (70% cacao or higher), roughly chopped
- 2 tbsp maple syrup
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.6 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
- ⅓ cup unsweetened cocoa powder, for rolling
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Fill a medium saucepan with about 1 inch of water and bring to a gentle simmer over medium-low heat. Set a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Add the chopped vegan chocolate and stir occasionally until fully melted and smooth, about 3–4 minutes. Remove the bowl from the heat and let the chocolate cool for 5 minutes.
- 2
Add the avocado flesh to a food processor and process until completely smooth, scraping down the sides as needed, about 1 minute. The purée should be uniform with no lumps.
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