Saigon is an authentic Vietnamese restaurant in Cape Town. Sebastian actually took me there for our Valentine’s Day dinner after searching for a pleasant vegan-friendly menu for over three hours. He deserves a pat on the back for finding this … 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.
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
- 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 LiveLifeWell ompetition! 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.