1 small ripe avocado
4 medjool dates (pitted and softened)
1/2 cup almond pulp (Almond Cow)
200g unsweetened chocolate
cocoa nibs for coating
In a small pan melt chocolate over low heat. Once melted set aside to cool down for about 5-10 minutes.
In the meantime prepare your dates. In a small bowl pour hot water over dates and let soak for about 15 minutes. Drain and squeeze out any excess liquid.
In a food processor add all the ingredients and mix well. Process until completely smooth and thickened. Place the mixture into the fridge for another 5-10 minutes (not any longer). Once out of the fridge, roll your truffle mixture into little balls and place onto a tray covered in parchment paper. Roll them in cocoa nibs or shredded coconut. Once you have your truffles enjoy at room temperature and store in fridge.