Eosinophilic Esophagitis Friendly 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
- 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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