These delectable vegan truffles are a healthier version of the classic indulgence.
3 dates, pitted
1 tsp vanilla
2 large ripe avocados (makes about ¾ cup mashed)
Pinch of salt
8 oz vegan dark chocolate (I use Green & Black’s 85% dark and/or Enjoy Life vegan semi-sweet chocolate chips)
Ground cacao or additional melted chocolate for decorating, if desired
Add dates and vanilla to the jar of a high speed blender and puree until smooth.
Remove peel and pit of avocados and add to date mixture in blender. Puree again until well combined and smooth. Add a pinch of salt and blend again.
Break chocolate into small pieces. Melt chocolate in a double boiler over medium low heat, stirring frequently just until melted. Alternately, chocolate can be melted in microwave oven: place chocolate pieces in microwave safe bowl and heat on high for 15 seconds at a time, stirring in between to melt remaining pieces of chocolate.
Add mashed avocado mixture to melted chocolate and stir well until fully blended and no streaks of avocado remain.
Cover and refrigerate mixture about 20 minutes.
Remove chocolate mixture from refrigerator. Using a cookie scoop or your hands, form balls about 3/4-inch diameter and set on parchment paper. If desired, decorate truffles by rolling in ground cacao or drizzling with additional melted dark chocolate. Serve at room temperature, or refrigerate if not serving immediately. Makes 24 truffles.