Monthly Archives: October 2014

3 ingredients, one great treat

Healthy Dark Chocolate Truffles (dairy free)

There are plenty of healthy truffle recipes out there, but this is one of my favourites. The dairy element of the traditional truffle (i.e. cream) is replaced by avocado, elevating this delicious treat to a healthy snack!Dark chocolate truffle ingredients

Besides the heart-healthy oils in the avocado, this recipe uses ground nuts to add texture and more nutrients to the mix. I use toasted hazelnuts as they add a lovely depth of flavour and allow these nutrient-dense balls to give Nutella or Ferrero Rocher a run for their money!

What is fabulous about these truffles is that there are only three main ingredients, but they pack a significant nutritional punch:

Avocados are rich in vitamins C, E and B5, folate, choline, magnesium and potassium. Half an avocado can also give you up to 13g of dietary fibre.

Hazelnuts are great sources of vegetable protein and vitamin E. Using almonds will up the magnesium and walnuts will add an omega 3 boost.

Dark chocolate is a good source of iron and magnesium, as well as copper and manganese. Most brands do include sugar, so while there is no need to add any sweetener to this recipe, do bear in mind the sweetness if you need to watch your sugar intake. On the positive side, the good fats, fibre and protein provided by the avocados and nuts will ensure that the sugar is slowly released into your blood stream, making these truffles a better bet for an afternoon snack or after dinner treat.

These truffles are very quick and easy to make and all the mashing and rolling is brilliant fun for any little helpers you may have.

Dairy free chocolate truffles

 

Makes 15 truffles

Ingredients:

  • 160g good quality dark chocolate
  • ½ medium avo (ripe)
  • 1/3 cup toasted hazelnuts (or almonds, or walnuts)
  • 1 teaspoon vanilla extract
  • Optional flavourings: ground ginger, ground cinnamon, chai spices, ground cardamom, rose water

Method:

  1. Break the chocolate into pieces and melt in a glass bowl over a pan of simmering water
  2. Pulse the nuts in a food processor until they are gritty (you can make them finer for a smoother textured truffle)
  3. Mash the avocado into a smooth paste
  4. Once the chocolate has melted, remove it from the heat and allow to cool for 5 minutes before adding the avocado, nuts and vanilla extract
  5. At this point, you can add any flavourings if you like. I tend to divide the mix in two.  Add about 1 teaspoon of ground ginger or cinnamon to half the mix and stir mix through. You can add more to taste, but the texture will change slightly based on the amount of dry ingredient you add, so work carefully
  6. Allow the mixture(s) to firm up in the fridge for 15-20 minutes
  7. Take about a tablespoon of mixture and roll into truffles with the palms of your hands. If you have spilt the batch you can make alternative shapes to differentiate between your flavours (small round or triangulated logs work with this recipe)
  8. Roll in cocoa powder or desiccated coconut to finish (another way to differentiate between flavours)
  9. Store in an airtight container in the fridge for a week (if they last that long)

 

 

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