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It’s hard to tell these creamy, decadent balls of goodness are totally vegan and full of nutrients. Makes 20.
280 grams/10 ounces vegan dark/bittersweet chocolate (70% cocoa solids)
1 tablespoon Health Garden Agave Syrup or caster/granulated sugar
1 ripe avocado, halved
pinch of Tuscanini Sea Salt
1/2 teaspoon Gefen Vanilla Extract
desiccated/shredded coconut
chopped pistachios
chopped flaked/slivered almonds
chopped hazelnuts
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 two days.
From Vegan Snacks: Over 60 Recipes for Tasty Plant-based Bites, Ryland Peters & Small
Photograph by Clare Winfield © Ryland Peters & Small
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