Courtesy of Chef Moy of nood food
3/4 cups cacao paste
1/3 cube coconut flower nectar
1 medium ripened avocado
Step 1 – Slowly melt the cacao paste in a Bain-Marie double boiler (placing the container to warm over hot water on the stove) until it is in liquid form. You can also use your dehydrator at 105 degrees, to slowly melt the cacao paste.
Step 2 – Incorporate the coconut nectar with the paste and slowly mix with a spatula to incorporate the flavours.
Step 3 – Cut the avocado into chunks and move all ingredients into blender and mix until well incorporated.
Step 4 – Place the mixture into a bowl and set in the freezer for 2 hours.
Step 5 – Roll into 1/2 inch truffles and enjoy.
*Chef’s Tip: You can add coconut flakes or cacao powder, chia, hemp seeds, cacao nibs on top for more variety of flavour and fun!