Chocolate Avocado Truffles with Raspberry Drizzle
Discover this keto-friendly dessert that combines rich chocolate and creamy avocado with a tangy raspberry drizzle. Indulge your senses in this delectable treat.
Allergens
None
Ingredients
- 2 ripe avocados
- 1/2 cup unsweetened cocoa powder
- 1/4 cup granulated erythritol or a keto
- friendly sweetener of choice
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 6 ounces sugar
- free dark chocolate
- 1/2 cup fresh raspberries
Instructions
- In a food processor, blend the avocados, cocoa powder, erythritol, vanilla extract, and sea salt until smooth and creamy.
- Refrigerate the mixture for at least 30 minutes to firm up.
- Scoop out heaping tablespoons of the mixture and roll them into balls. Place them on a parchment lined baking sheet and freeze for 15 minutes.
- Melt the sugar free dark chocolate in a double boiler or in the microwave, stirring occasionally until smooth.
- Remove the avocado truffle balls from the freezer and dip each one into the melted chocolate, tapping off any excess. Return them to the parchment lined baking sheet and allow the chocolate to set at room temperature or in the refrigerator.
- In a small bowl, mash the raspberries with a fork until you have a smooth puree. Strain through a fine mesh sieve to remove seeds.
- Drizzle the raspberry puree over the set chocolate truffles and allow it to harden slightly before serving.
Chef’s Insight
Balance the rich chocolate with tart raspberries for a perfect keto dessert.
Notes
Make sure to use ripe avocados for the smoothest texture.