It’s hard to tell these creamy, decadent balls of goodness are totally vegan! The avocado is full of nutrients to keep you glowing from the inside out.
Ingredients
- 10 oz (280 g) vegan dark/bittersweet chocolate (70 per cent cocoa solids)
- 1 ripe avocado
- pinch of sea salt
- ½ teaspoon vanilla extract
- 1 tablespoon agave syrup or caster/granulated sugar
Coatings (choose one of the below or a mixture of all)
- desiccated/shredded coconut
- chopped pistachios
- chopped flaked/slivered almonds
- chopped hazelnuts
- cocoa powder
How to Make It
- Break the chocolate into small pieces and pop into a heatproof bowl. Set the bowl over a pan of barely simmering water and stir to melt. Once melted, stir in the agave syrup or sugar. Set aside to cool slightly.
- Scoop the avocado flesh into a large mixing bowl, discarding the stone. Add the salt and mash it to a very fine pulp.
- Add the avocado to the cooled melted chocolate with the vanilla and gently fold together. Pop the mixture in the fridge to set for 30 minutes, or until much more firm. Meanwhile, put the coatings in shallow bowls.
- Next, roll the chocolate mixture into balls. Scoop a small tablespoon into the palms of your hands and quickly roll it into a ball, then immediately roll in whichever coating you want. Continue until you have used up all the chocolate mixture. Put the balls in an airtight container and chill for at least 30 minutes before serving. Store in the fridge and eat within 2 days.