Creamy raw truffles made with avocado and cocoa, with no cream or butter. Easy and quick, they can be coated with cocoa, hazelnuts, coconut or pistachios.
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Put the pulp of the ripe avocado in the blender.
Add the unsweetened cocoa powder, maple syrup (or honey), a pinch of salt, the cinnamon and the peanut flour (or almond or hazelnut flour).
Blend until smooth and creamy.
With damp hands, take small portions of the cream and shape into balls.
Roll the balls in the chosen coating (cocoa, chopped toasted hazelnuts, grated coconut or chopped pistachios).
Transfer the truffles to the refrigerator for at least 30 minutes to firm up before serving.
Blender
Store in the refrigerator in an airtight container for 3-4 days
Italia, Veneto
| Energy (kcal) | 309.8 |
| Carbohydrates (g) | 11.21 |
| of which sugars (g) | 7.81 |
| Fat (g) | 23.57 |
| of which saturates (g) | 4.49 |
| Protein (g) | 9.39 |
| Fibre (g) | 8.64 |
| Salt (g) | 0.18 |
