The life of a perfectly ripe avocado is a short-lived thing. It feels like it’s quite a process as you wait for the fruit to soften just enough, but if you wait one day too long it’s going to be over-ripe. One thing I do to help ‘manage’ avocados is to set them in the fridge if I think I’m going to lose them. It seems to help keep them for an extra day or two, maybe even three.
I found myself with a handful of avocados that were going to go bad in just about a minute so I needed to do something with them asap. One of my greatest fears is to throw out food, it breaks my heart. I often can’t eat everything, so it’s about making foods that can store a few days, maybe even in the freezer.
Enter the avocado truffle. Full of good fat and magnesium-rich chocolate. You can store them in the fridge for a few days or in the freezer for a longer term. Either way, they are downright scrumptious.
Avocado Chocolate Truffle Balls
1/2 cup melted dark chocolate
4 tbls mashed avocado (roughly 1/2 large avocado)
pinch of Himalayan pink salt
Optional: spoon of almond butter, vanilla, ashwgandha powder
Toppings to roll in: toasted coconut flakes, hemp seeds, cacao powder, crushed nuts
Mash the avocado with the pink salt. Mix in the melted dark chocolate. I get the smoothest texture when I blend this together in a small food processor, but mixing by hand works ok too.
Spoon into small balls, using a cookie scoop helps to keep them uniform. If the mixture is too warm to work with, set it in the fridge for 15 – 20 minutes to firm up. Roll each ball into toppings (cacao powder, hemp seeds, etc.) Place on a parchment lined sheet pan.
Place the pan in the refrigerator to set, then store in an air-tight container for up to 4 days or store in the freezer.