It’s been merely a week since my indulgent trip to Durban, and even though I can still taste the flavoursome falafels and abundantly stuffed roti’s, I’ve managed to shake off the two killer kg’s they caused. A bit of exercise and a healthy vegan meal plan truly works miracles around your waistline! Since last Monday, I opted for whole foods: rolled oats with fresh fruit, homemade pesto on pasta or corn crackers, steamed veggies, fluffy buckwheat, starchy soups and superfood smoothies. Fine, I admit I also had a burger and two glasses of Chardonnay at a friend’s birthday braai 😛
Luckily for me, I really don’t have a sweet tooth – but every oh-so-often the sugar bug bites. Yesterday, after a big Sunday lunch with the family, I craved decadence. The vegan-friendly biscuits in our sweetie drawer called my name, but as I really didn’t want to mess up a week’s worth of hard work, I choose a healthier option instead. Avo-chocolate mousse may sound revolting, but I promise you it’s ridiculously delicious. I’ve made it for fussy friends before and they truly loved it. Even a small serving will satisfy your desire for sweetness, but no-one will judge you for eating it all 😉 Made from 100% whole foods, this dessert is enjoyed guilt-free!
My vegan life is complete. For PB addicts like myself, this Vegan Peanut Butter Fudge recipe is a must-try! These decadent melt-in-your-mouth squares are made with only five ingredients that are bound to be found in your pantry. It is … Continue reading →
I don’t have the sweetest tooth, but I do adore a bit of chocolate every once in a blue moon. Before going vegan, I loved the Lindt Chocolate balls that melt away in your mouth and so I knew that I needed to find an alternative real soon! This chocolate & avocado truffle was my first attempt in creating a melt-in-your-mouth replica. It is super easy and you don’t need a lot of complicated ingredients. I found it online and amended it slightly according to how I found the cooking experience.
– Doesn’t it look gorgeous?
I also made them just in time for Valentine’s Day! I took two of the biggest truffles and wrapped them beautifully for Sebastian – I just couldn’t wait till Friday so I surprised him with it yesterday. I was a bit nervous at what he was going to say, but he actually loved them! Non-vegan approval received! Just a warning, if you are giving them as a gift, you need to instruct the lucky receiver to leave it in the fridge until they eat it as it WILL melt. Another idea is to serve it up as dessert during your Valentine’s Day dinner – it goes deliciously with vegan ice cream or coconut whipped cream.
Hope you have as much fun making them as I did, and if you have any suggestions, kindly do share them in the comment section below!
100 grams dark chocolate (If you can, use raw chocolate – the Superfoods range has an amazing one)
1x small, ripe avocado
1x teaspoon vanilla essence
Pinch of salt for taste
Coating: Raw cocoa power / desiccated coconut / 100’s & 100’s/ ground almonds
NOTE: You can also add brown sugar to make the truffles sweeter, but I as I am not a sweet tooth I didn’t
– Super easy!
Boil a kettle of water for melting the chocolate in a double boiler
Blend the avocado into a smooth consistency. (If you do not have a food processor, you can mash the avocado with a fork)
Prepare the coating ingredients into a rolling bowl
Cut the wax paper to fit into the tray or plate
Brake chocolate into smaller pieces and melt it in a double boiler over low heat
Add the pinch of salt and vanilla essence
Remove from the heat once the chocolate has melted and add smooth avocado as well as one tablespoon of cacao. (This is where you will add the brown sugar if you wanted to make your truffles sweeter)
Mix the avocado through thoroughly until you have a smooth, thick, pudding-like consistency
Transfer the bowl/pot of chocolate and avocado mixer into the freezer for about 30minutes (This is the time to lick off the spoon and then wash the dishes)
After 30 minutes, check the consistency and if it is still too soft to handle, put it in the freezer for another 5 – 10 minutes
When the chocolate and avocado mixture is the right consistency, scoop up a little bit of the stiffened chocolate with a teaspoon and roll it in your hands into a smooth ball
Transfer the ball to the coating (cocoa power / desiccated coconut / 100’s & 100’s) and roll it until it is completely covered
Place the covered ball onto the baking tray/plate (I would suggest to only roll 4 balls at a time as the chocolate melts very quickly. Put the four balls in the freezer to set, and put the chocolate mix back into the freezer if necessary. Wait 5 – 10 minutes and do another four balls. Continue until all the mixture is done)
Keep the chocolate truffles in the fridge until serving time
Serve the truffles in a beautifully decorated box or as dessert with coconut whipped cream / vegan ice cream
Have fun and ENJOY!
PLEASE remember to help a vegan out and vote for me for the Wellness Warehouse LiveLifeWellompetition! It will only take you 5 mins and I would really appreciate it 🙂 Just click on the VOTE button next to my name (Leozette Roode) here.