Emerald Truffles
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 1-inch balls; place on prepared pan. 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 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.
- 11 g Total Fat
- 6 g Saturated Fat
- 2 mg Cholesterol
- 37 mg Sodium
- 21 g Carbohydrates
- 7 g Fiber
- 12 g Sugars
- 8 g Added Sugar
- 3 g Protein
Directions
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 1-inch balls; place on prepared pan. 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 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.
