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Chocolate Avocado Truffles are made with creamy avocado instead of heavy cream or butter. You can whip them up in just minutes!
These bite-sized truffles make an easy dairy-free, gluten-free, and vegan dessert. (Make sure you check the label on your chocolate chips if you need them to be dairy-free; many brands naturally are!)
Paired with creamy avocado and a touch of vanilla, this truffle recipe is the perfect treat for Valentine’s Day or whenever you need a chocolate fix.
Ingredients You’ll Need
While most recipes rely on heavy cream or butter, these truffles get their creaminess from a ripe avocado. If you don’t care for the flavor of avocado, don’t worry. All you’ll taste is the chocolate!
Depending on your sweet tooth and dietary needs, this recipe is completely adaptable to your tastes. Use dark chocolate chips to create a dark, bittersweet truffle. For sweeter treats, use semi-sweet chocolate chips instead.
You can even make them sugar-free by using sugar-free chocolate chips, like Lily’s brand.
How to Make Avocado Chocolate Truffles
Fill a small saucepan with an inch of water and bring it to a simmer over medium-high heat on the stovetop. Arrange a heat-safe bowl over the top of the pot, making sure that it fits snugly over the opening.
Add the chocolate chips to the bowl and stir often. The steam from the water below will gently melt the chocolate. (Alternatively, you can add the chocolate to a microwave-safe bowl and cook it for 30-second intervals, stirring until melted.)
Transfer the melted chocolate to a large bowl for mixing. Scoop the avocado flesh out of the avocado and use a separate bowl to mash it with a fork.
You’ll need a 1/3 cup of mashed avocado for this recipe, so reserve any leftovers for another use, like adding it to a smoothie. (You can also freeze avocado!)
Add the measured avocado to the bowl of melted chocolate, along with the vanilla extract and sea salt. Mix with a spatula, or use an electric mixer for smoother results.
It can be tricky to get every bit of avocado smoothly incorporated into the mixture, so using the electric mixer helps. (Alternatively, you could also use a small food processor for mixing.)
Place the bowl in the fridge to chill for 20 minutes. Then use a tablespoon or one-ounce cookie scoop to scoop the chocolate mixture onto a parchment-lined baking sheet or plate. Use your hands to roll them into smooth balls, then return to the prepared pan.
Roll the balls in cocoa powder (or cacao powder), crushed nuts, or shredded coconut, if desired.
They are ready to eat right away, otherwise, store them in an airtight container in the fridge until you’re ready to serve them. They will keep well in the fridge for up to a week, or frozen up to 6 months.
Frequently Asked Questions
Truffles are traditionally made with heavy cream, which gives their centers a creamy texture. The healthy fats in avocado can help replicate that creamy texture, without using dairy.
Leftover avocado can be used in guacamole right away, or you can use it to make deviled eggs as an easy snack.
Yes, you can freeze avocado. That means you can also freeze these truffles in an airtight container for up to 6 months.
Swap the avocado in this recipe for almond butter or coconut butter, instead. You’ll get creamy results without any avocado flavor.
Looking for more avocado recipes? Try Flourless Avocado Brownies, Chocolate Avocado Pudding, or Avocado Pesto for more delicious ideas.
Ingredients
- 6 ounces chocolate chips (1 cup; dark or semi-sweet)
- ⅓ cup mashed avocado , tightly packed
- ½ teaspoon vanilla extract
- pinch of salt
- 2 tablespoons cocoa powder (optional for rolling)
Instructions
- To get started, melt the chocolate chips. You can do this in a microwave using 30-second intervals and stirring often. Or, place the chocolate chips in a heat-safe bowl and arrange that bowl snugly over a small saucepan filled with 1-inch of simmering water on the stove top. Stir until the chocolate chips are smooth and melted, then set the bowl aside.
- In a separate small bowl, use a fork to mash the avocado until no lumps are visible. Transfer the mashed avocado to a ⅓ cup measure, and save any leftovers for another recipe. (Find more ideas in this post!)
- Add the measured avocado, vanilla extract, and salt to a large bowl, and add in the melted chocolate. Use an electric mixer or whisk to mix well, until no pieces of avocado are visible. Place the mixture in the fridge to chill for 20 minutes.
- Once the mixture has been chilled and is slightly firm to the touch, use a tablespoon to scoop the chocolate into roughly 15 balls. Place them on a pan lined with parchment paper. Roll each ball between the palms of your hand until smooth. (Be warned: this can get messy!)
- Place the optional 2 tablespoons of cocoa powder in a small bowl, and roll each truffle into the cocoa. You can use shredded coconut or crushed nuts as an alternate coating. Serve the truffles right away, or keep them in an airtight container in the fridge until ready to serve. For a softer texture, let them come to room temperature again before serving.
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If you try this Avocado Truffle recipe, please leave a comment and star rating below letting me know how you like it.
You continue to amaze me. Fabulous. I added some cayenne and chipotle powder for a spicy kick.
I would be so tempted to eat the mixture before turning it into truffles, haha! This looks amazing!
Genius! Can’t wait to try these. Good job!! 🙂
These look AWESOME 😀 (as always 😉
sounds wonderful, we usually enjoy this as pudding never thought to make as truffles 😉
So excited to make these for my 4 year old!! Love when I get that avocado in!! YEAH!
Question for anyone. What percentage of dark chocolate would be best to use to not have to add any sugar?
Depends on how sweet you want it. I’d say 70% would be good for many but for myself, I’d use 85% because I’m accustomed to the extra dark chocolate flavor.
I used 67% and all of my friends loved them at our Super Bowl party. If you were making them for kids, or anyone with a pickier palate, I’d use a slightly sweeter chocolate.
Thanks for answering me on the percentage of the cocoa. I cannot wait to make these. I stumbled upon your website and I am so happy I did. It is awesome!!! Thank you. 🙂
Drooling…can’t wait to make these. Fantastic healthy recipe!
YUM! This is prety much how I make my ‘icing’ for my chocolate protein bars and other snacks, except I also put in half a banana. You could try that as well if you wanted to lighten it up a bit.
Megan do you have to use a food processor for the dishes you recommend? Or could I use my Vitamix for most of these recipes? I have a vitamix but not a food processor.
Thank you
I use the Vitamix much more often than a food processor. In fact, my food processor was in storage for years! So, you definitely don’t need one. I find it useful for making almond butter, pureeing soups and doing some light chopping work, but you can do that in a Vitamix, too.