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17 Okt Chocolate Avocado Truffle

1 AVOCADO (READY TO EAT, BUT STILL FIRM)FOR THE COATING: 

  •  1 TBSP. RAW ALMONDS
  • 1 TBSP. RAW PISTACHOS (OR GREEN TEA PUMPKIN SEEDS)
  • 1 TBSP. RAW CACAO NIBS 

FOR THE FILLING: 

  • 4 DATES, PITTED
  • 3 TBSP. WATER
  • 1 TSPS. UNSWEETENED CACAO POWDER  

 

 

In a food processor, process nuts and cacao nibs until they have broken down and the mixture resembles a rough crumble • To make the filling, add the dates, cacao powder and water to the now empty food processor, and process until the dates have broken down into a chocolate paste • When you’re happy with the consistency, fill the avocado halves with the chocolate paste and put them back together • Slowly peel away the skin from the avocado • Place the ground coating on a flat plate and drench the peeled and stuffed avocado in the coating, carefully turning it to cover its whole surface • Your avocado truffle is now ready to be served •

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