Secretly Healthy Chocolate Raspberry Truffles
These beautiful, vibrant and oh so chocolatey truffles are perfect for Valentines Day
Servings: 16 truffles
- ¾ cup good quality dark chocolate I used 73% cacao which was perfect, but not overly sweet
- ½ ripe avocado
- ¼ cup mixed berries I used a mix of blueberries, raspberries, pomegranate and cherries but one variety of berry works great as well
- 2 tbsps pure maple syrup (use erythritol or liquid stevia to taste if keto)
- ½ teaspoon pure vanilla extract
- Pinch of salt
- ⅓ cup freeze dried raspberries
Use a double boiler or a saucepan over low heat to melt the chocolate slowly. Make sure to stir regularly and take off the heat just before the chocolate is completely melted so it doesn't burn. Alternatively melt in the microwave in blasts of 15 seconds, with a quick mix between each blast, until smooth. Allow to cool slightly.
Add the avocado, berries, and vanilla to a food processor or blender and process until smooth.
Drizzle in the melted chocolate, maple syrup, and a pinch of salt and process until smooth.
The mixture will be runny so place it into the freezer until workable - i.e. you can roll it into a ball without it losing its shape.
While the chocolate is in the freezer make your raspberry dust. Place the freeze-dried raspberries in a blender and blend until it resembles bright red dust.
Roll a heaped teaspoon of the chocolate mixture into a ball and roll in the raspberry dust.
Place in an airtight container lined with parchment paper and refrigerate until ready to serve.
Although I used a mixture of berries for this batch - I have tried straight up strawberries and raspberries as well and they tasted fantastic.
Calories: 72kcal | Carbohydrates: 7.6g | Protein: 0.8g | Fat: 4.1g | Saturated Fat: 2.1g | Sodium: 19mg | Fiber: 2g | Sugar: 4.6g