An Original Recipe Trio by ME 🙂
-Milk Chocolate with Crushed Almonds
-Salted Chocolate Caramel with Crushed Pretzels
-Butterscotch with Crushed Macadamia Nuts
Keto is one of the biggest diet trends out there. Personally, though, it’s not for me. You have to be incredibly dedicated to it to really see the results, and I just can’t say no to carbs and sugar forever. However, I know many people who have been able to fully commit to the rules of Keto, and they’ve seen incredible results (But first, you have to suffer through the Keto flu…and I just am not willing to do that!).
My beau has been doing Keto for the last three months, and he’s seen great results. Even though I’m not doing it with him, that doesn’t mean I am going to leave him to fend for himself and figure out recipes on his own. I try to cook Keto-friendly dinners every night, and now I’m starting to experiment with some easy-to-make desserts to have on hand for him.
The Keto diet is all about low carb/sugar and high fat. You probably shouldn’t exclusively eat fatty bacon the whole time (though technically you can), so I try to include as many “good fats” for my hunny to eat, like avocado. Avocado is the main ingredient in these delicious no-bake truffles, but you seriously can’t taste it. So even if you’re not doing the Keto diet, but want to sneak more greens into meals for your littles (or yourself, haha) then these truffles should be on your list of desserts to make soon!
When I started developing the recipe, I only intended to do a milk chocolate truffle (using stevia-sweetened chocolate). But while I was shopping for the low carb chocolate, I stumbled upon stevia-sweetened salted chocolate caramel and butterscotch and I just couldn’t resist.
Here is the basic recipe for all three truffles, and then I’ll explain the different add ins and toppings for each:
Time: 30 minutes
Yields: 6 small truffles
Base Ingredients:
-1 ripe medium avocado
-3/4 cup stevia-sweetened chocolate (mixed with 1 tbsp vegetable oil and microwaved in 15 second increments until melted, about 45 seconds total)
-1/2 tsp butter extract
-1/2 tsp pure vanilla extract
For milk chocolate truffles with crushed almonds:
-Pinch of cayenne pepper
-Pinch of salt
-1/4 cup finely chopped raw almonds for topping
For salted chocolate caramel truffles with crushed almonds:
-1/4 cup finely crushed pretzels for topping
For butterscotch truffles with crushed macadamia nuts:
-Pinch of salt
-1/4 cup finely chopped raw macadamia nuts for topping
Directions:
1. In a small bowl, mash avocado.
2. In a separate small, microwave-safe bowl, melt your chocolate with oil.
3. Combine into one, preferably metal bowl, and stir in additional ingredients (reserving only the toppings) until well combined.
4. Put in the top shelf of your refrigerator for 15-20 minutes.
5. Take the bowl of chilled chocolate mixture out and grab a small cookie scoop.
6. One at a time, fill the scoop and place chocolate mixture into your hands. The heat from your hands will start to soften the chocolate. Roll it into a little ball, and dip into designated topping.
7. Place truffles onto a parchment paper-lined baking sheet or plate, then leave in the fridge for at least 30 minutes (The longer they are in the fridge, the firmer they’ll be. They must be stored in the fridge overnight, however, so if you prefer them to be a little softer, take them out of your fridge about 15 minutes before enjoying them).
I hope you give at least one, if not all three, of these incredibly easy keto truffle recipes a try. If you do, be sure to take a picture and tag me on social media. Nothing makes me happier!
All the best,
Dani, a big tid
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