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Emerald Truffles

Emerald Truffles
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Emerald Truffles

Prep: 20 minutes plus freezing
Cook: 2 minutes • Serves: 6

2 kiwis, peeled and chopped
1/2 avocado, peeled, pitted and chopped
2/3 cup coconut flour
1 tablespoon coconut oil
1 tablespoon honey
1/3 cup white chocolate chips
1 teaspoon vegetable oil
2 tablespoons lime zest

1. Line rimmed baking pan with parchment paper. In food processor, purée kiwis, avocado, flour, coconut oil and honey until smooth, scraping down bowl occasionally. Roll kiwi mixture into 12 (1-inch) balls; place on prepared pan and freeze 30 minutes.

2. In small saucepot, heat chocolate over low heat 2 minutes or until most chips are melted, stirring frequently with rubber spatula; remove from heat and stir until all chips are melted. Stir in vegetable oil.

3. With fork, dip balls into chocolate mixture to completely cover, allowing excess chocolate to drip off; place on same pan and immediately sprinkle with zest. Reheat melted chocolate as necessary if it begins to harden. Makes 12 truffles.

Approximate nutritional values per serving (2 truffles):
187 Calories, 11g Fat (6g Saturated), 2mg Cholesterol, 37mg Sodium,
21g Carbohydrates, 7g Fiber, 12g Sugars, 8g Added Sugars, 3g Protein

Dietitian’s Dish Tip(s):
Coconut flour makes these truffles deliciously gluten-free AND adds gut-loving fiber. Pro tip: Roll them in shredded coconut for a tropical twist!

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