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The holidays are not quite over yet. Not until the last tamal is eaten, all New Year’s resolutions are set and last but not least, the Reyes Magos are celebrated.
The celebration of Los Tres Reyes Magos is a holiday as important as Navidad in our house. As children, our shoes were stuffed with tiny gifts such as candies and small toys, announcing the arrival of the three kings.
Times have changed but I’ve established the tradition of making my own rosca de reyes (three kings cake), the last few years with a side of dulcecitos to accompany the cafecito as we wait for the rosca to bake.
The candies vary every year. From dulce de leche chews to crystallized fruit. We tend to get very creative in our home. This year, I have a special surprise for my family: Avocado Chocolate Truffles! Chocolatey, creamy and so sweet. This is the perfect holiday treat to either gift to others or nibble on as we celebrate the season. Plus, we are an avocado and chocolate loving family.
Avocado? Yes, you read right! Avocados From Mexico to be exact. The avocados in this treat give the creamy consistency to this delectable dessert. A totally unexpected but pleasant surprise.
These sweet, chocolate nibbles are not only available during this time of the year. You can prepare them anytime you have a sweet tooth because Avocados From Mexico are readily available year-round, they are always fresh and always delicious.
Avocados From Mexico are great as is. But you might be surprised that avocados are great as an addition to many unexpected foods. I like to include some in my morning protein shake as well as add them to brothy soups to make them creamy. I’ve even gone as far as adding them to my cupcake batter and oatmeal cookie recipe for a more buttery feel. The possibilities are endless.
Want more creative ideas to incorporate your Avocados From Mexico?
- ½ cup butter
- 2 medium Avocados From Mexico, peeled and pit removed
- 2 teaspoons vanilla extract
- 1 ¼ cups high quality unsweetened cocoa
- 3 cups powdered sugar
- 1 cup pecans, finely chopped
- 1 cup sweetened coconut, fine shred
- In a medium saucepan over low heat, melt butter stirring slowly. Remove from heat and set aside.
- Combine avocados and half the melted butter in a food processor or blender. Blend until very smooth.
- Add pureed avocado, vanilla, cocoa and sugar to saucepan with remaining melted butter. Stir with a spatula until mixture is completely combined.
- Refrigerate for 45 minutes or until mixture is hardens enough to handle.
- Line a tray with parchment paper. Scoop 2 teaspoons of chocolate mixture on the palm of your hands and form into a ball. Cover with chopped pecans or shredded coconut. Place on parchment paper covered tray. Repeat with remaining chocolate mixture.
- Place tray in freezer for 10 minutes or until truffles are firm. Store in a covered container in refrigerator until 10 minutes before serving.