Fresh Cherry Tomato Salad With Red Onions, Avocado and Pimentón
You can never have too many hor d'oeuvre recipes, so give Fresh Cherry Tomato Salad With Red Onions,
Avocado chocolate truffles
Details
- Serving Size: 12
- Gluten-Free: True
- Dairy-Free: True
- Vegan: True
- Vegetarian: True
- Weight Watchers: 3 Points
Cuisine
- side dish
Ingredients
- 100 g 70% dark chocolate
- 1 small, ripe avocado
- 2 ml salt
- 5 ml vanilla essence
- 15 ml cocoa powder
- 5 ml brown sugar
Instructions
Note: needs 30 minutes in fridge.
Boil a kettle of water for melting the chocolate in a double boiler.
Blend the avocado into a smooth consistency.
COAT: Prepare coating ingredients in a bowl (raw cocoa, dessicated coconut, or ground almonds).
Cut wax paper to fit into a tray or plate.
COOK: Break the chocolate into smaller pieces and melt it in a double boiler over a low heat.
Add the salt and vanilla essence.
Remove from the heat once the chocolate has melted.
Add the chocolate and cocoa powder to the blender with the avocado.
Transfer the food processor bowl to the fridge for about 30 minutes.
Transfer the ball to the coating and roll it until it is completely covered.
Place the covered ball on a tray or plate.
Place the chocolate truffles back in the fridge and keep it chilled until serving.
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