Chop the pitted Medjool dates and process into a paste in a food processor.
Melt the semi sweet chocolate in a double boiler or a small bowl set over a pot of steaming water. Stir gently as needed. Do not over heat. If using a temperature guide, suggested temperature is 90 to 93 degrees F.
Add the melted chocolate, avocado, cocoa powder, orange rind, pinch of salt.
Process it to a smooth paste in the food processor.
Spread the truffle mixture over a plate and leave it in the refrigerator overnight.
Using a teaspoon or a melon baller scoop out 2 teaspoons of the mixture and shape into smooth truffle balls and place it in a plate.
Roll the truffles in the toasted chopped nuts or coconut and place in a parchment lined container.
If you prefer to coat the truffles with chocolate, then melt the bittersweet chocolate in a double boiler as mentioned above.
Dip a metal measuring tablespoon or an ice cream scoop and turn it over to drain the excess chocolate. Place a truffle ball in the scoop and gently roll to coat with chocolate using a fork or a small spoon as a guide.
Then roll the chocolate coated truffles carefully in the nuts or coconut. Place the truffles in a parchment lined container. Allow the coating to firm up for about an hour.
Store in an airtight container in the refrigerator and enjoy the Luscious Date Avocado Chocolate Truffles.
The consistency of the truffle mixture may vary slightly depending on the moisture in the dates. If needed, adjust the consistency with some extra cocoa powder.
The recipe lists the exact amount of nuts, coconut and bittersweet chocolate needed to coat the truffles. You may start with slightly greater amount of these ingredients for ease of rolling and save the rest for other use.
Check to make sure the ingredients in the brand of chocolate used for making these truffles are “Gluten Free, Egg Free, Soy Free” as needed.