Avocado and green tea truffles
8 heaping tbsp of coconut flour
1 1/2 tbsp of coconut oil
6 tbsp of maple syrup
4 tsp matcha powder
1 tsp vanilla extract
1 ripe avocado
200 g of chocolate
ground pistachios for decoration
Peel and blend the avocado (make sure no clumps are present). Move the avocado into a deeper bowl and add coconut flour, oil, maple syrup, matcha powder, vanilla and stir well until combined (you can use your hands too). Make tiny balls by hand, put them on parchment paper and place them in the fridge. Melt the chocolate. Roll truffles into chocolate, sprinkle with pistachios and let them cool in the fridge.
2 thoughts on “Avocado and green tea truffles”
Sorry if this is a dumb question, but how do you keep the avocado from turning brown/grey? Does coating the truffles in (untempered?) chocolate keep the oxygen out enough?
Hi! I was worried about this too when I first made them. But I kept them for days and they did not change color, so I guess the coating is the reason. And I did not temper the chocolate 🙂