Creamy raw truffles made with avocado and cocoa, without cream or butter. Easy and quick, they can be coated with cocoa, hazelnut crumbs, coconut, or pistachio.
Put the flesh of the ripe avocado in the blender.
Add the unsweetened cocoa powder, maple syrup (or honey), a pinch of salt, cinnamon, and peanut flour (or almonds or hazelnuts).
Blend until you achieve a smooth and homogeneous cream.
With wet hands, take small portions of cream and form balls.
Roll the balls in the chosen coating (cocoa, chopped roasted hazelnuts, grated coconut, or pistachio crumbs).
Transfer the truffles to the refrigerator for at least 30 minutes to set before serving.
Blender
Store in the refrigerator in an airtight container for 3-4 days
Italy, Veneto
| Energy (kcal) | 335.76 |
| Carbohydrates (g) | 15.5 |
| of which Sugars (g) | 12.58 |
| Fat (g) | 24.8 |
| of which Saturates (g) | 4.53 |
| Protein (g) | 8.66 |
| Fiber (g) | 9.76 |
| Sale (g) | 0.6 |
