Sometimes you just gotta have some chocolate. You ladies know what I’m talking about. For me, the darker the chocolate the better – which is handy because dark chocolate is incredibly good for you.
Full of flavanols and antioxidants, it can do amazing things for your body. I won’t go all sciency and stuff on you but here’s a direct quote from The American Heart Association regarding the findings from a study they published – “Consumption of flavanol-rich dark chocolate (DC) has been shown to decrease blood pressure (BP) and insulin resistance…”
There you have it folks, chocolate is good for you – especially if you are doing low carb and trying to improve your insulin sensitivity! Who knew?!?! Unfortunately, the majority of the commercial chocolate on the market today is sugar-laden and made with unhealthy fats. You can get the sugar free chocolates, but those are made with sugar alcohols which can derail your weight loss, as well as fillers and franken-gredients that your body doesn’t know what to do with – thus the inevitable indigestion you’ll suffer after eating them.
The solution? Make your own. And with the exception of the magnificent boutique chocolates you can get these days, it’s better than most of what you can buy in the store. And so much healthier for you! These are made with avocado and coconut oil – both proven heart healthy sources of fat. On top of that they contain protein and fiber which keeps you full after eating them. Did I mention they taste amazing???
Supremely chocolately, creamy and rich, you won’t believe you made them yourself – and neither will your friends and family! Assuming you are going to share that is, which is totally up to you – no judgement here!
One important thing to remember – when it comes to cocoa powder, buy the best you can find! That’s where all of your flavor comes from, and you can find premium brands in the baking aisle of most grocery stores. It’s worth the couple of extra dollars you’ll spend over the cheaper stuff. I used Saco with excellent results (this is not a sponsored post, Saco people don’t know I exist) but I know there are other high end cocoas out there that are probably just as good.
I love the flavor of the bourbon in these but it’s completely optional – they taste amazing without it too! And if you don’t feel like rolling them out, you can just keep a container in the fridge and scoop out a spoonful when the mood strikes! This also eliminates the pecan calories if that’s a concern for you.
Side point, I tried freezing this and it was rock solid and impossible to eat. I’ll have to play with it to come up with a fudgesicle version like I was planning. Oh sad, guess I’ll have to make another batch to experiment with! Wow, the sacrifices I make for the sake of this blog – it’s tough to take, I hope you people appreciate the lengths I go to to test these recipes out! ;)
Makes 12 one-inch truffles:
2 ripe hass avocados, pitted & skinned
2 Tbsp coconut oil
1/2 cup premium cocoa powder
1 Tbsp granulated sugar substitute
2 Tbsp SF chocolate flavored syrup
2 Tbsp heavy whipping cream
2 Tbsp bourbon (optional)
1/2 cup chopped pecans
Combine all ingredients except the pecans in a small blender or food processor (I used my magic bullet) until smooth. Chill for at least an hour until firm enough to work with. Form into one inch balls and then roll in the pecans. Chill until firm and store in the refrigerator. Hope you like them!!!!
Approx. nutrition data each: 111cals, 10g fat, 4.5g carbs, 3g fiber, 1.5g net carbs, 1.5g protein