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Avocado Pasta Salad with Coffee-Infused Chocolate Truffles

moka coffee pot
A creamy avocado pasta salad with a rich, coffee-infused chocolate truffle dessert. Vegan-friendly, of course.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 350 kcal

Ingredients
  

Avocado Pasta Salad

  • 2 cups cooked pasta penne or fusilli
  • 2 ripe avocados mashed
  • 1/4 cup fresh lemon juice
  • 1 tbsp olive oil
  • 1/4 cup chopped cilantro
  • 1/4 cup diced red onion
  • Salt and pepper to taste

Coffee-Infused Chocolate Truffles

  • 1 cup dark chocolate chips vegan
  • 1/2 cup coconut cream
  • 2 tbsp brewed coffee strong
  • 1/4 tsp vanilla extract
  • 1 tbsp maple syrup
  • Cocoa powder for coating

Instructions
 

For the Pasta Salad

  • Cook pasta and set aside to cool.
  • Mash avocados in a bowl with lemon juice, olive oil, salt, and pepper.
  • Toss in cooked pasta, cilantro, and red onion. Mix well.
  • Chill for a few minutes before serving.

For the Coffee Truffles

  • In a saucepan, heat coconut cream until warm.
  • Stir in brewed coffee and chocolate chips, and mix until smooth.
  • Remove from heat and add vanilla extract and maple syrup.
  • Refrigerate for about 30 minutes until firm.
  • Roll into small balls and coat with cocoa powder.

Notes

Nutritional Values (Per Serving)

Calories: 350
Total Fat: 20g
Saturated Fat: 6g
Carbohydrates: 35g
Fiber: 7g
Protein: 4g

Vitamins and Minerals (Per Serving)

  • Vitamin C: 15%
  • Iron: 10%
  • Magnesium: 12%
  • Folate: 20%
  • Calcium: 8%

Additional Notes/Tips to Enhance Flavor

  • Add a sprinkle of chili flakes for a spicy twist.
  • Use roasted garlic in the dressing for added depth.
  • Add toasted nuts to the salad for some crunch.
  • Let the truffles set in the fridge overnight for extra firmness.
  • Serve with a glass of chilled white wine to feel extra fancy.