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A healthy, gluten free, vegan and paleo alternative to the Lindt balls (truffles), that won’t haunt you with guilt afterwards!
Easy to get creative with these – we’ve used easter egg molds, but you can use any mold or silicon cupcake liners etc!
For the shell:
For the Chocolate fudge:
2 Avocados (peeled and pitted)
1 tsp vanilla extract
3 heaped tbsp Cacao Powder
2 tbsp maple syrup
10 drops liquid stevia (optional)
Prepare your ballbag as per directions. press into desired molds (our easter egg molds were in halves), leaving a ‘well’ in the centre of each. Pop in freezer to firm while making the fudge.
Place all chocolate fudge ingredients into your food processor or blender and blend until completely smooth.
Spoon fudge into the middle of your chilled shells, and press molds together to create your eggs. Chill in freezer overnight.
When you’re ready to indulge, remove from molds and allow 5 mins to soften a little..
Serve and enjoy!!