These decadent Chocolate Avocado Truffles are a low-sugar dessert that have just four ingredients and can easily be customized for food allergies and sensitivities. free from: wheat/ gluten, dairy, soy, egg, fish, shellfish, tree nuts, peanuts (*just be sure to choose dairy-free and soy-free chocolate if needed)
Melt the dark chocolate in a microwave for 30 seconds at a time, stirring in between each microwave session, until melted (I needed about two minutes total).
Puree the Hass avocado in a mini food chopper for 1-2 minutes, or until a smooth mixture forms.
Add melted chocolate and maple syrup, return the lid to the food chopper, and puree another minute, or until smooth and evenly combined.
Transfer mixture to a freezer-safe bowl with lid and freeze for 30 minutes, or until firm enough to roll into balls.
Place cocoa powder in a bowl or container to coat the truffles with.
Roll the truffles by taking one tablespoon of truffle mixture, rolling it into a ball with the palms of your hand.
Place the truffles into the cocoa powder and turn until evenly dusted with cocoa powder.
Put in an enclosed container and refrigerate until serving. Refrigerate any leftovers up to one week.
If using a semi-sweet or milk chocolate, you may not need as much maple syrup or other sweetener - sweeten to taste.These are already fairly low carb (5g carbs per truffle when using 70% dark chocolate and pure maple syrup), but you can opt to use a sugar-free syrup or unsweetened chocolate for even lower sugar content.For a Christmas peppermint variation add ½ tsp pure peppermint extract to the truffle mixture. You can coat in cocoa powder, or melt another 1-2 oz dark chocolate with ½ tsp coconut oil to make a thin dark chocolate "shell" on the truffles and then top with crushed peppermint candies.