Chocolate Avocado Pudding Truffles

3 ripe avocados (~450g)

3–4 tbsp (60-80g) maple syrup

1/4 cup (65g) nut/seed butter (SunButter used)

1 tsp vanilla extract

1/2 cup (40g) cacao or cocoa powder

1/2 tsp salt

1 tsp instant coffee or espresso powder (optional)

1/4 cup (30g) shelled pistachios

1/4 cup (20g) unsweetened shredded coconut

Scoop the avocados into a food processor. Add the maple syrup, nut/seed butter, and vanilla.
Process until smooth. Let it go for a while, you don’t want any lumps of avocado.
Add the cacao powder, salt, and instant coffee (if using).
Process until combined.
Freeze until firm enough to roll into balls (2-3 hours).
Blend or finely chop the pistachios and coconut together.
Roll the avocado chocolate mixture into balls.
Coat in the pistachio coconut mixture.
Enjoy! Keep in the refrigerator.

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