{Vegan & healthy} Chocolate avocado truffle with vanilla and tonka bean. Take two ... or three or four.

A n this place you would actually have to write an ode to the avocado full of fervor. AT LEAST. Because she is not only on bread, in salads, as a guacamole, filled, baked and grilled a star - she is also the secret wild card in the preparation of healthy sweets. Yes, ladies and gentlemen, get a grip - you read that right. The avocado is secretly in love with really good chocolate. And when the two enter into a creamy liaison, something sweet, tender, and delicious comes out: sweet chocolate avocado truffles.

But before we start storming, dozens of the ruby, green berry fruits in the next store and kilograms of the dark brown luck to us to start the truffle production, we talk briefly. And that's about chocolate.

Chocolate and cocoa are so naturally part of our daily bread that you'd almost think the seeds of the exotic fruit would grow in your neighbor's garden. A day without chocolate? For many, it's hard to imagine.

Cocoa is not only a delectable sweet, it's also a big deal.

The price of one ton of cocoa varies between 2,000, - and 4,000, - $. Most of the money is made up of countless middlemen who buy up the raw materials from micro-farmers in remote areas and resell them to trading companies via various stations and hundreds of kilometers away. And these earn again then strong on the cocoa beans. Farmers often receive only cents for their harvest. Also, the fair trade share of appropriately labeled chocolates is just $ 150 per ton traded. After all, that's something, but unlike the selling price of a ton of cocoa, it just seems like a very small drop on a very hot stone.

Fortunately, there are bright spots in the chocolate business. For example, the creators of Original Beans have come up with a very remarkable concept: they are committed to sustainable cocoa farming and trade, work directly with local farmers, pay six times the fair trade price, and promote afforestation and ecologically meaningful management of land without creating monocultures. Among them are the regions destroyed by the bourgeoisie and countries in which especially women live in the worst possible conditions. For each bar of chocolate sold, a new cocoa seedling is planted under the conditions of sustainability.

The cocoa beans thus obtained are sorted and without any additives, such as cocoa beans. Lecithin processed, resulting in a very high and repeatedly awarded quality. Many top chefs swear by chocolate for original creations for their sweet creations. For maximum transparency, every piece of chocolate has a code that allows you to see directly on Original Beans' website where the chocolate bar you just bought comes from and what region of the world you've just helped buy.

The concept of sustainability has also flowed into the company's own product development. The silvery-glossy chocolate paper, which has been awarded an innovation by the brand eins , is fully bio-compostable and does not pollute the environment.

If you love chocolate, you can decide in the future whether to return some of the brown fortune to farmers in the poorest regions of the world and to support a sustainable, fair trade and cultivation process.

Original Beans products are available in select stores or in various online stores.14 smooth-melting, healthy chocolate avocado truffles:

100 g chocolate ( 70% or 80% cocoa and preferably without additives) Melt in a small bowl in a water bath.

1 really ripe avocado , split, remove the core, lift the pulp with a spoon and crush in another bowl to a fine sauce

Carefully stir 1 pinch of ground vanilla and tonka bean into the avocado tomato.

Add the liquid chocolate to the avocado tomato and stir until clear a homogeneous mass has emerged. Put in the fridge for about 1 hour. (Important, otherwise there is only truffle mush).

Use a teaspoon to cut off some of the chilled mass and roll small balls out of it with your hands. Turn to cocoa powder or grated chocolate.

Chocolate Avocado Truffle Instructions #recipe #vegan #gourmetguerilla #healthy

If no Tonka bean is available, the whole thing tastes good with vanilla. Or, as an alternative, try 1 tsp. Of grated peel of an untreated orange.

Keep the truffle in the fridge and consume within 2-3 days. (That should not be a problem at all, they're probably gone much earlier.)

Anyone who has a very sweet tooth and is not so used to dark chocolate can either dissolve sugar in hot chocolate or on top of it Carbohydrate-neutral sweetener.

Chocolate avocado truffle #recipe #vegan #gourmet guerrilla #healthy