It feels like summer just ended but in truth, the holidays are right around the corner. So, with that in mind, I wanted to make a holiday-inspired dessert that’s easy to make, healthy(duh) and something everyone will be sure to enjoy!
I think it’s safe to say that Forrero Rocher is pretty much the best chocolate out there. It’s more of a sophisticated chocolate candy as opposed to your typical candy bar and it trumps them all in taste. I remember 6 years ago when my sister first got married and would often stay by us for the weekends with her new husband. My mom would always leave a bowl of truffles in her bedroom – so romantic! – and I remember sneaking in and popping 2-3 every time I had a chance.They are creamy and rich with a crunchy center all surrounded by crushed hazelnuts. It tasted like a ball of Nutella – pure heaven. I have come a long way from that 15 year old girl sneaking candy. Now desserts like that don’t tempt me as much I know too much. But once you start looking at the ingredients and you know what your putting in your body, you lose your appetite for those unhealthy foods. My innocence may be gone but I think it’s for the best.I wanted to make my own version of the classic truffle but how? It had to be light yet rich and not super sweet either. I also wanted to sneak in some protein if I could figure out how. A lot of factors to consider but the result was freakin incredible! Avocado gives it that rich creamy flavor but since it is not heavy like nut butter it works so well as the base for the truffle. Coconut flour balances the moisture from the avocado. Since it is so absorbent it made the batter almost like a butter cream. A touch of dates to sweeten and chocolate protein powder makes this a truly satisfying snack.And the whole thing is dipped in Lily’s new Chocolate Baking Bar! If you have been reading my blog daily you know I love their stevia sweetened chocolate chips, which are vegan and have no added sugar. Unlike other “healthy” chocolates they really use the best ingredients and the products are rich but completely sugar free. No cane sugar, brown sugar, brown rice syrup, agave, maple syrup…It is the real deal. But now Lily’s came out with a baking bar which is really neat. It’s perfect for melting and oh-so-perfect for this recipe. The truffle is coated with Lily’s chocolate and a drop of coconut oil, which makes it harden almost like a shell. The coconut oil thins out the chocolate, giving it the perfect consistency.You may not stop at one but that’s totally okay! Loaded with healthy fats and protein, you will never guess there is avocado in it! I just wanted to do a quick comparison to your typical chocolate truffle:
Ingredients: Milk Chocolate (30%) (Sugar, Cocoa Butter, Cocoa Mass, Skim MilkPowder, Anhydrous Milkfat, Emulsifier: Lecithins (Soy), Flavouring: Vanillin), Hazelnuts (28.5%), Sugar, Vegetable Oil, Wheat Flour, WheyPowder, Fat-reduced Cocoa Powder, Emulsifier (Lecithins) (Soy), Raising Agent (Sodium Bicarbonate), Salt, Flavouring (Vanillin).
And here is my version: Avocado, cocoa powder, dates, coconut flour, vegan protein powder, vanilla extract, Lily’s stevia sweetened chocolate baking bar , hazelnuts and coconut oilNeed I say more?
- 2 Avocados (or around 2 cups)
- 3/4 cup coconut flour
- 1/2 cup chocolate vegan protein powder
- 1/2 cup unsweetened coco power
- 1 1/2 cup pitted dates
- 1/2 cup ground hazelnuts
- 24 whole hazelnuts
- 1 1/2 Lily’s Stevia Sweetened baking bar
- 3-4 teaspoons melted coconut oil
- In a food processor process avocado, coconut flour, protein powder and dates (if dates are hard, soak in warm water for 5-10 minutes.) Puree until everything is smooth. The batter should be like a butter cream frosting.
- Form little balls with the batter (you can use a small ice cream scooper). Now stuff the center with 1 hazelnut. You should get around 24 truffles.
- Roll each truffle in the ground hazelnuts making sure it sticks to it. Place in the refrigerator to set (optional step) while you melt your chocolate.
- Over a double broiler chop up one Lily’s baking bar and place it in the bowl. Mix occasionally until it is completely smooth and melted. Now remove from the heat and add your melted coconut oil. This should thin out the chocolate and give it a nice shiny look. This will also make the chocolate hard like a magic shell.
- Remove your truffles from the refrigerator and roll each one in chocolate. You may need to get your hands dirty here. All part of the fun! Place back on your tray lined with parchment and store in the freezer to preserve.
For storing options here is what I did: Place all truffles on a lined baking sheet in the freezer. Once the chocolate has set (around 2-3 hours) you can place in a container in the freezer. If you would like to store in the refrigerator it will last only a couple of days, which is why I recommend the freezer – it will last forever. But not really….you know…and most likely you will devour them anyway. 🙂