Vegan Chocolate Fudge Truffles (Raw, Vegan, Gluten-Free, Dairy-Free, Soy-Free, Paleo-Friendly, No Refined Sugar

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 Avocados, organic
  • 1/2 cup Cacao powder, organic raw
  • 8 Medjool dates, organic pitted

• Refrigerated

  • 3 tbsp Almond milk, homemade

• Baking & Spices

  • 1 pinch Himalayan pink salt

• Oils & Vinegars

  • 2 tbsp Coconut oil, organic

Found on thehealthyfamilyandhome.com

Description

Ingredients

• 2 organic avocados
• 8 organic medjool dates (pitted)
• 1/4 cup organic raw cacao powder
• 3 tablespoons homemade almond milk
• 2 tablespoons organic coconut oil
• 1 pinch Himalayan pink salt
• 1/4 cup organic raw cacao powder

Directions

• Add all ingredients to a Vitamix and blend on high speed until it is creamy and smooth. You may have to stop and scrap the sides a couple of times. Add an extra tablespoon of almond milk, if needed, if its too thick. Transfer the mixture to an air-tight BPA-free container and put in the freezer for approximately 1 - 2 hours, or until it becomes firm enough to hold a ball shape. Remove the mixture from the freezer and using a small cookie scoop, scoop out the mixture and place on a baking pan lined with parchment paper or a Silpat mat. Use your fingertips to shape them into a rounder and neat ball shape. Take each truffle and gently drop into a small bowl of raw cacao powder, gently rolling around to make sure its completely covered, and return to the baking pan. Put the baking pan back in the freezer for approximately 30 - 60 minutes to firm up again. Store in the freezer until ready to serve because they will get soft if left out at room temperature. Enjoy!