Creamy Mocha Truffles (Sugar, Dairy, Gluten, Nut Free!)

Creamy Mocha Truffles (Sugar, Dairy, Gluten, Nut Free!)

Yield: 24-30 Truffles

Creamy Mocha Truffles (Sugar, Dairy, Gluten, Nut Free!)

Ingredients

  • 3 large avocados
  • approx. 4 C. unsweetened shredded coconut-NOT reduced fat (See instructions for coconut butter below.)
  • 1 and 1/4 C. unsweetened cocoa powder
  • 1 and 1/4 C. powdered sweetener (adjust to personal taste)
  • 3/4 t. sea salt
  • 1/4- 1/2 C. pero (coffee substitute) or instant coffee (adjust to personal taste)
  • 1 t. vanilla flavoring

Instructions

    Coconut Butter:
  1. In a blender, blend about 4 cups of coconut shreds dry while using the tamper. (Or stop and stir several times if your blender doesn't have a tamper.) This will turn into coconut butter and should be fairly smooth and creamy. Measure 1 and 1/4 C. of the coconut butter and set aside at room temperature. (You may have a bit left over.)
    Truffles:
  1. In a food processor, combine all the ingredients until thoroughly mixed and creamy.
  2. Refrigerate for 20-30 minutes. With a small cookie dough scoop, shape into balls and store in the refrigerator. If desired, garnish with powdered sweetener.
http://www.themullettfamily.com/recipes/creamy-mocha-truffles-sugar-dairy-gluten-nut-free/

These rich, chocolatey truffles are for those of you who LOVE chocolate! They are super easy and quick to make AND they’re packed with lots of healthy fats. Since they contain only a few ingredients, they’re also a good choice to serve to people who struggle with food allergies.

Avocados in truffles? You bet! And I guarantee that no one will ever know!

Our little girls enjoy helping out in the kitchen and these are an excellent choice if you want to utilize eager little helpers who are big enough to use a cookie dough scoop.

I don’t know about you, but the Christmas season is a very busy time of the year for us, and I was needing a quick treat for an event and this was the result of last-minute brain storming.

FYI: If you choose to roll these in powdered sweetener, you will want to grind it as fine as possible to avoid a gritty texture.

I have also discovered that if I roll my cookies and candies in a powdered erythritol and stevia blend, (I use 8 C. erythritol and 4 scant t. of THM stevia powder.) it won’t “melt in” like it does with a powdered sweetener that contains xylitol.

Merry Christmas to each of you!

~Cindy

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One Response

  1. Lori says:

    Thanks for your expertise!

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Duane and Cindy Mullett
PO Box 275
Penrose, NC 28766
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