Avocado chocolate truffles
Need a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish? Avocado chocolate truffles
In a baking sheet lined with parchment paper, add sliced zucchini, and sliced butternut squash.
Sprinkle pinch of salt and thyme evenly over vegetables, drizzle with olive oil.
Coat vegetables with hands for even coating of oil and seasoning.
Roast in the oven for 30 minutes.
When done, remove from oven and reduce heat to 350 degrees F.
Meanwhile for the sauce, combine water and arrowroot in a small bowl, set aside.
Add coconut milk, almond milk, all seasonings, whisk until smooth.
When you begin to see bubbles form quickly whisk in the arrowroot mixture.
Continue to whisk for a minute until mixture has thickened to the consistency of a cream sauce.
As they begin to soften they will drop down into the boiling water.
Stir occasionally to separate sheets.
Drain, set aside for assembling.
Place the casserole dish on a baking sheet pan (in case it drips over).
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