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1.Place chocolate chips and coconut oil in a microwavable safe bowl. 2. Microwave for 90 seconds, stirring every 30 seconds or until mostly melted. Remove from microwave and stir until completely melted and smooth. 3 & 4. Add mashed avocado, vanilla extract and salt. Stir until mixed well.
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Set aside. Place chocolate and coconut oil in a microwave safe glass container and microwave for 2 minutes on high. Alternatively you can use a double boiler. Pour into a 7-cup food processor. In a food processor combine the melted chocolate, avocado, cacao or cocoa powder, vanilla and salt until smooth and creamy.
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Add the mashed avocado, vanilla, and salt to the bowl with the chocolate. Stir until well-combined. Place in the freezer for 20 minutes until firm to the touch. Scoop out a tablespoon of batter and roll into a ball. Work quickly so the batter doesn't get too soft or sticky. Roll each ball in dusting of choice.
Avocado Truffle Chocolates Ingredients ️ 1 mashed ripe avocado
How to Make Avocado Chocolate Truffles. Fill a small saucepan with an inch of water and bring it to a simmer over medium-high heat on the stovetop. Arrange a heat-safe bowl over the top of the pot, making sure that it fits snugly over the opening. Add the chocolate chips to the bowl and stir often.
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How to Make Chocolate Avocado Truffles. Pulse avocado - Add avocado and a sprinkle of sea salt to a food processor and pulse a few times to combine. Melt dark chocolate - Place chocolate chips in a microwave-safe bowl and microwave using 30-second intervals, stirring after each interval, until completely melted and smooth.
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Add the melted chocolate to the bowl (or food processor) with the avocado and mix until well-blended together and there is no avocado visible. Chill the mixture for 20-30 minutes until it's firmed up enough to roll. Scoop out 1 tablespoon of the mixture and roll into a ball using your palms. Repeat with the rest of the mixture.
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Instructions. Blend the avocado in a food processor until it is very smooth. Add in the protein powder, vanilla extract and almond extract and blend until well combined. In a medium, microwave safe bowl microwave the chocolate chips and the coconut oil for about 1 1/2 minutes, stirring every 20 seconds, until the chips are melted.
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Instructions. Remove the avocado from the skins and remove the pits. Place the avocado in a food processor and pulse until the avocado is completely smooth. Set aside. Add the chocolate chips to a large microwave safe bowl and melt at 50% power for 1 minute. Stir the chocolate chips really well.
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Instructions. Remove the flesh from the avocados and place in a large bowl. Add the vanilla, salt, espresso powder and cayenne to the avocados. Mix thoroughly with a hand mixer until blended (scraping down the sides as needed). In a microwave-safe bowl, melt the chocolate chips on medium-low power, stirring occasionally.
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Directions. Add the melted chocolate, vanilla, cinnamon and mashed avocado to a medium bowl and mix until combined. Refrigerate for 10 minutes. Put the cocoa powder on a plate. Using a teaspoon.
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Stir in the chocolate chip bits. 5. Refrigerate the chocolate-avocado mixture for an hour. 6. Scoop out 1 tablespoon of the mixture and roll into a ball using your palms. Repeat with the rest of the mixture. 7. With the cocoa powder on a separate plate, roll the balls into the cocoa powder until completely covered. 8.
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Instructions. Mix Ingredients to form a smooth paste: Add all the ingredients to a large mixing bowl and use a dessert spoon to mix together thoroughly so that a thick paste is formed. Optional - to use a food processor to smooth out the mixture if there are too many avocado bits still visible.
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Instructions. Place the ripe avocado flesh in a bowl. Using a fork, mash the avocado into a smooth puree. You can also process the avocado flesh in a food processor. Add the sugar-free maple syrup, melted chocolate, unsweetened cocoa powder, vanilla, and stevia drops if you want to increase the sweetness. Stir to combine.
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The size of the avocado actually matters here. If you happen to have a great big one, just use half, otherwise the truffles will end up too soft. When the chocolate is melted, add the avocado, 1 teaspoon vanilla or almond extract, and ¼ teaspoon kosher salt. Stir and mash until the avocado disappears into the chocolate.
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Combine the melted chocolate with the mashed avocado in a large bowl. Next, add in the sugar/monk fruit and vanilla extract. Mix well. Add the cocoa powder and stir to combine**. Let the chocolate mixture chill in the fridge for 30 minutes. Use your hands to roll 1 - 2 Tablespoons mixture into a truffle ball.