Ingredients
- 1 ea. Avocado From Mexico, medium, mashed
- 6 oz. semisweet chocolate chips
- 2 T. brown sugar
- 1/4 t. vanilla extract
- 1/4 t. lemon zest
- 1/8 t. kosher salt
- 2-1/2 T. unsweetened cocoa powder (divided)
- coarse sea salt as desired
- Assorted toppings (coconut, sprinkles, nuts) as desired
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Instructions
- Melt the chocolate in either the microwave or on the stove, taking care not to burn it.
- Once melted, stir in the mashed avocado, brown sugar, vanilla extract, lemon zest, salt, and 1–1/2 tablespoon of the cocoa powder until thoroughly combined.
- Place the truffle mixture into the fridge for 30-40 minutes and let cool until partially set.
- Use a small ice cream scooper or tablespoon to dollop out the truffles and form balls with your hands.
- Roll in the remaining 1 tablespoon of cocoa powder or other desired toppings (nuts, sprinkles, coconut).
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
