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Thursday, 28 September 2017

Vegan espresso truffles recipe

Vegan, wheat-free, gluten-free, quick & easy

Who wouldn't want a guilt-free chocolate truffle?

I decided to make these silky smooth espresso truffles, using avocado which is packed full of goodness and protein.
These truffles are quick & easy to make, taste delicious and cure your sweet cravings.
They're rich with a divine and luxurious coffee undertone....pure bliss.
Preparation- 5 minutes
Freezing time- Approximately 1 hour
Makes- Around 12 
Level- Easy

-1 small avocado (Mashed)
-200g of dairy-free dark chocolate
-2 teaspoons of coffee powder (I use espresso)
-1/4 teaspoon of vanilla extract

Step 1- Fill a small saucepan with hot water and place a heat-proof bowl on top, creating a bain-marie.

Step 2- Add in the chocolate, coffee powder and vanilla extract and melt until smooth.

Step 3- In a small bowl, mash the avocado until smooth.

Step 4- Pour the chocolate mixture into the mashed avocado and mix until fully combined and smooth.

Cover with clingfilm and pop into the freezer to set. This will take around 1 hour.

Step 5- Line a baking tray with grease proof paper.

Step 6- Once the truffle mixture is firm to touch, using a melon baller or spoon, scoop out some of the mixture and roll into balls and place on the lined baking tray.

Repeat for all the mixture.

Step 7- Lightly dust or roll the truffles in cocoa/cacao powder and serve.

Store in a sealed container in the fridge.

Best enjoyed within a few days of making. 


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Holly Jade

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