alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Fragrant Chocolate Avocado Tea Truffles

Makes 15.

    Share

    Fragrant Chocolate Avocado Tea Truffles

    You won’t taste the avocado in these creamy treats infused with the world’s tastiest superfood duo—chocolate and tea. Fudgelike, dense, and secretly healthy, these Valentine’s Day-worthy truffles truly deliver.

    Advertisement

    Fragrant Chocolate Avocado Tea Truffles

    Ingredients

    • 2 ripe avocados, pitted and flesh scooped out
    • 2 Tbsp (30 mL) coconut sugar
    • 1 Tbsp (15 mL) cocoa powder
    • 2 tsp (10 mL) loose-leaf Earl Grey tea
    • 1 tsp (5 mL) orange zest
    • 1 tsp (5 mL) vanilla extract
    • 1/2 cup (125 mL/3 oz) dairy-free dark chocolate chips, melted
    • 1/4 cup (60 mL) shelled, unsalted pistachio, finely chopped

    Nutrition

    Per serving:

    • calories97
    • protein2g
    • fat7g
      • saturated fat2g
      • trans fat0g
    • carbohydrates8g
      • sugars4g
      • fibre3g
    • sodium4mg

    Directions

    01

    Line baking sheet with parchment paper and set aside.

    02

    In food processor, combine avocados, sugar, cocoa powder, tea, orange zest, and vanilla. Pureu0301e until smooth. Add melted chocolate and blend again until fully incorporated. Transfer to bowl, cover, and chill in the refrigerator for 2 hours, until mixture has firmed up but is still pliable (if not, allow to sit at room temperature until it can be rolled).

    03

    Add chopped pistachios to a plate. Scoop out chilled mixture, roll into balls, roll balls in pistachios, and place on prepared baking sheet. Chill for 30 minutes until firm and transfer truffles to sealed container. Store in refrigerator for up to 5 days.

    Advertisement

    Like this recipe?

    This recipe is part of the Superfood Truffles collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.