I have a serious chocolate addiction. The darker the better. You can imagine my delight to read David Wolfe’s book Superfoods and find that he includes raw cacao (what chocolate is made from) in his list of the ten healthiest foods on the planet. How fantastic is that? I can now feel no guilt in indulging daily.
But not all chocolate is the same. To get the full health benefits of raw cacao, it needs to be just that. Raw…unprocessed…unaltered…pure. Cacao is the richest source of magnesium you can find. Over 2/3 of the population does not get enough magnesium in their diet. Magnesium is good for your nerves and muscles, your immune system, your bones, and your heart. It helps with lots of biological processes like regulating your blood sugar and your blood pressure, and it elevates your mood. Seriously, cacao actually does improve your mood. No wonder I reach for the chocolate when I’m stressed out and hormonal.
When picking out chocolate, I choose a variety with a high percentage of cacao. The higher the percentage of cacao, the more you benefit from all of those antioxidants. The flavonoids (the dark pigments that act as powerful antioxidants) in cacao are more numerous than other rock stars you hear about like green tea, red wine, and blueberries. A diet rich in flavonoids reduces the risk of cancer, heart disease, and stroke.
Extremely dark chocolate – the kind with almost 100% cacao – is pretty bitter. I have grown to love the bitterness of cacao, even enjoying raw cacao nibs sprinkled on chia pudding and other things, but I still crave that creamy, sweet dark chocolate too. These dark chocolate avocado truffles satisfy my sweet and creamy craving as well as my love for dark chocolate, and the best part is I can make them in a jiffy.
I start with a perfectly ripe medium sized avocado. I cut it in half, remove the pit, and mash it in a small bowl.
Next, I melt the dark chocolate chips in the microwave for about two minutes, stopping after one minute to stir. I chose Sunspire Organic Fair Trade dark chocolate chips because they are gluten, dairy, and soy free.
I combine the melted dark chocolate with the mashed avocado and then add a few droppers full of liquid stevia, raw cacao powder, and a little bit of vanilla. Stevia is a zero calorie sweetener that is actually an herb which contains antioxidants and works to cleanse the pancreas and regulate blood sugar. I avoid buying stevia blends like Truvia, Stevia in the Raw, and Purevia because they are processed and contain other additives like dextrose, maltodextrose, erythritol, and rebianna. I buy Sweet Leaf liquid stevia because it is pure and the least processed. Plus, it comes in a liquid version that is free of inulin (an irritant to some) and combines better with other ingredients.
I refrigerate the chocolate mixture for about thirty minutes, so it is easier to mold into balls. Then, I use a small spoon to scoop one chunk at a time into my hands and shape it into a ball. Lastly, I roll the dark chocolate balls in raw cacao powder. These dark chocolate avocado truffles turned out fantastic. Rich and decadent for those who love chocolate as much as I do.
- 1 medium ripe avocado
- 1 cup dark chocolate chips
- 3 tablespoons raw cacao powder, split
- 3 droppers full of liquid stevia
- ¼ teaspoon vanilla
- Mash the avocado in a small bowl.
- Melt the chocolate chips for two minutes in the microwave, stopping after one minute to stir.
- Combine the melted chocolate with the mashed avocado, and add one and a half tablespoons of the raw cacao powder, stevia, and vanilla, mixing together until smooth.
- Refrigerate the chocolate mixture for thirty minutes.
- Using a small spoon, scoop chunks of the chocolate mixture into your hands and form into balls.
- Roll the balls of chocolate in one and a half tablespoons of the raw cacao powder. Makes 12 – 15 truffles.
- Store in the refrigerator for a firm truffle or on the counter for a softer truffle.