Vegan Chocolate Truffles

From my new book ‘Low Carb Lekker en Snel’. Sugar free, dairy free, keto friendly

Desserts

24 truffles

cooking pot, mixing bowl, blender (optional)

Preparation: 10 minutes - Cooling time: 10 minutes – Keeps up to 2 weeks in the fridge or 3 months in the freezer

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Ingredients

250 g dark chocolate (at least 85% cacao)
2 small ripe avocados
2 to 4 tablespoons keto sweetener, to taste
Pinch of sea salt

Do you love sweet snacks too? Today I want to treat you to a wonderfully rich and sugar free dessert recipe from my newest book Low Carb Lekker en Snel for Vegan Chocolate Truffles.

They only have 3 ingredients: dark chocolate of at least 85% cacao, ripe avocado, and keto sweetener. I also love to add a pinch of sea salt to bring out the intense chocolate flavor even more.

So easy to make and no refined sugars – a great snack to support your fat-burning metabolism and keep your energy and blood sugar levels stable throughout the day.

One tip when you’re making the truffles: use avocados at room temperature, not right out of the fridge. Otherwise, the avocado mash would be too cold to properly mix in the melted chocolate and it would harden too quickly.

If you love snickers or nutella, feel free to add a generous spoonful of peanut butter or hazelnut butter to the chocolate ganache. Irresistible! :-)

Are you looking for more low carb desserts and sugar free snacks? Have a look at my newest book Low Carb Lekker en Snel. It has recipes for chocolate mousse pie, coconut macaroons, raspberry mousse, butter cookies, English scones with raspberry jam…

Enjoy!

Love,
Julie

Keto Dessert: Vegan Chocolate Truffles (Sugar free, Dairy Free, Low Carb)

DIRECTIONS:

Melt the dark chocolate with the coconut oil or cacao butter ‘au bain-marie’ in a double boiler (or in a bowl on top of a pot with hot water).
Blend the seeded avocados into a smooth mash.
Pour the melted chocolate with the mashed avocados and add keto sweetener to taste and a pinch of sea salt. Blend into a thick chocolate ganache.
Put the ganache into the freezer for 5 minutes or longer, until it is firm enough to be shaped into truffles.
Shape the ganache into 24 round truffles using a mini ice cream scoop, melon baller or measuring spoon.
Roll into toppings of your choice. I used finely chopped hazelnuts and freeze dried raspberries.
Put the truffles in the fridge until they’re firm enough to your taste.

JULIE’S TIPS & TRICKS:

Can you still taste the avocado? Add extra keto sweetener to taste and a little bit of unsweetened cacao powder, if desired.
Want to bring extra flavor to these chocolate truffles? Add a generous spoonful of nut butter (hazelnut, almond, peanut…) or 1 to 2 drops of organic orange essential oil. You could add cinnamon, chili or real vanilla (extract or ground vanilla bean) too.

I can’t wait to hear what you think of these sugar free vegan chocolate truffles, so make sure to leave a comment down below if you’d love use to share more easy low carb snacks and desserts.