By Chef: Gena Hemshaw
Posted: October 5, 2010
These healthy chocolate avocado truffles a great a dessert recipe anytime of the year. Vegetarians and vegans will rejoice at such a rich dessert with nothing but raw ingredients.
- 1/2 cup meat of fresh young coconut flesh scooped from centers of 2 avocados
- 3 tablespoons raw cacao powder
- 2 tablespoons carob powder
- 1 tablespoon mesquite powder
- 1 tablespoon maca powder
- 5 tablespoons raw agave nectar
- 3-4 tablespoons coconut oil
- 1-2 teaspoons vanilla extract (optional)
- Raw pistachios — ground in a mortar
- Raw cacao nibs — ground into smaller pieces in a mortar
- 2 large ripe, but still firm avocados
Concord Grape Sorbet
- 4 cups concord grapes
- 1 cup purified water
- 2/3 cup raw agave nectar, or more to taste
In a high speed blender, thoroughly combine all the ingredients.
- Add a bit more oil if necessary to coat all the mushrooms.
- Use 2 cups of the milk for soup, and if you have some left over, enjoy it with your breakfast or cookies.
- In a high speed blender, combine all the ingredients until smooth.
- Fill the avocado halves with the chocolate mousse, and put them back together.
- Refrigerate for 1-2 hours, this way the mousse will set and the avocado halves will become glued together. If you don’t have time to wait, you can bypass the refrigeration, and slowly peel away the skin from the avocado, it will just take a little more care.
- Place the ground coating on a flat plate and drench the peeled and stuffed avocado in the coating, carefully turning it to cover its whole surface. Your avocado truffles are now ready to be served, or to stay in a refrigerator for up to one day.
Concord Grape Sorbet
- Thoroughly blend all the ingredients in high-speed blender, making sure that the seeds have been processed.
- Strain to remove the solids and discard them.
- Refrigerate until well chilled, and put into an ice cream maker for 25 minutes or according to the manufacturer’s instructions. Freeze for at least 2 hours before serving.
Ever since making our savoury avocado truffles, we’ve been thinking about creating a dessert version of this much loved dish. Here is a quick and simple way to prepare an elegant and challenging dessert. The «truffles» are filled with a light chocolate mousse and coated with cacao nibs and ground pistachios. The silky flavours of avocado and chocolate are complemented by the textural, crunchy coat. Late summer and early fall in the produce isle means grapes, all kinds of them. We’ve been thoroughly enjoying grapes for about two months now, making Muscadine grape juice almost daily and obsessing over a heavenly fig, grape, and cinnamon shake (let us know if you’d like the recipe). Concord grapes are a special treat. They contain seeds, which nowadays seems rare and exciting. Most grapes sold in the States are seedless — a true shame considering the myriad health benefits of grape seeds. The Concord grape sorbet, besides completing the dish with beautiful jewel tones, adds a nice amount of sweetness to the mild tastes of the truffle and bitter notes of the cacao nibs. The sorbet tastes a bit like grape jelly and serves as an exciting companion that pleases both eyes and palate.