Easy Dark Chocolate Avocado Truffles


With Valentine’s Day coming up, I’ve got chocolate on the brain.

dark chocolate avocado truffles

Instead of relying on a box of store-bought confections this year, I highly recommend making these dark chocolate truffles. Calling for just a handful of ingredients, they are quick and easy to prepare, and will impress the socks off your loved ones!

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. I used 67% dark chocolate chips, which creates a very dark, bittersweet truffle, but if you’d prefer something a little sweeter, you can always add a touch of natural sweetener, or use semi-sweet chocolate chips, instead. You can even make them sugar-free by using unsweetened baking chocolate, and adding stevia to taste.

However you make them, they’re sure to disappear as quickly as they come together!

Dark Chocolate Avocado Truffles
makes 12

Adapted from Apple of My Eye

Ingredients:

6 oz. dark chocolate (I used 67% chocolate chips)
1/3 cup mashed avocado (about 1 small avocado)
1/2 teaspoon vanilla extract
pinch of salt
2 tablespoons cocoa powder, for rolling (optional)

Directions:

Combine the chocolate, vanilla extract and pinch of salt over a double boiler, and melt until completely smooth. (I just use an oven safe bowl over my small saucepan for this.) Mash the avocado with a fork until no lumps are visible, then stir it into the melted chocolate mixture until smooth and thickened. Place in the fridge to set for 20 minutes, or until slightly firm to the touch.

melted chocolate

Once the mixture has been chilled and is slightly firm, use a tablespoon to scoop the chocolate into 12 balls. Place them on a pan lined with parchment paper, and roll the balls between the palms of your hand to create an smooth surface. (Be warned: this can get messy!)

pan of dark chocolate truffles

Place the 2 tablespoons of cocoa powder in small bowl, and roll each truffle into the cocoa to coat.

dark chocolate avocado trufflesServe at room temperature, but store in the fridge for a lasting shelf life.

4.95 from 18 votes
Print
Dark Chocolate Avocado Truffles
Prep Time
10 mins
Total Time
10 mins
 

A quick and easy truffle, calling for heart-healthy avocado instead of dairy!

Course: Dessert
Servings: 12
Calories: 93 kcal
Author: Detoxinista.com
Ingredients
  • 6 oz . dark chocolate
  • 1/3 cup mashed avocado (about 1 small avocado)
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 2 tablespoons cocoa powder , for rolling (optional)
Instructions
  1. Combine the chocolate, vanilla extract and pinch of salt over a double boiler, and melt until completely smooth. (I just use an oven safe bowl over my small saucepan for this.) Mash the avocado with a fork until no lumps are visible, then stir it into the melted chocolate mixture until smooth and thickened. Place in the fridge to set for 20 minutes, or until slightly firm to the touch.
  2. Once the mixture has been chilled and is slightly firm, use a tablespoon to scoop the chocolate into 12 balls. Place them on a pan lined with parchment paper, and roll the balls between the palms of your hand to create an smooth surface. (Be warned: this can get messy!)
  3. Place the 2 tablespoons of cocoa powder in small bowl, and roll each truffle into the cocoa to coat. Serve at room temperature, but store in the fridge for a lasting shelf life.

Notes:

  • These truffles can be dairy-free and/or sugar-free depending on the type of chocolate you buy. Be sure to read labels carefully!
  • Feel free to roll these truffles in ground nuts or shredded coconut, if you prefer.

Reader Feedback: What’s your favorite Valentine treat? I’m a big fan of anything chocolate– especially this Flourless Chocolate Cake!

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Comments

Nathan

(Well, my first attempt to comment was full of typos! I’m just so darned excited!)

I made three batches: One flavoured with a couple tbsps of coffee and a bit of homemade cashew butter, one with cashew butter then rolled in cashews, and one regular.

You can make cashew butter, as I’ve figured out, by pounding cashews with a mallet or chopping them into tiny pieces then with a tiny bit of coconut oil, mash the cashew pieces up with a mortar and pestle until smooth. I actually just sifted out and used the tiny crumbs left over from chopping the cashews used for rolling.

Okay, so they’re not actually finished yet… Still chillin’ in the fridge! 😉

    Nathan

    Success! Added some instant dark roast coffee for more flavour in the coffee truffles.

Nathan

TIP: Place a cold pack in a ziplock bag to cool your hands with between rolling each truffle. It’s much less messy this way!

Debi

made these last night and today because for the life of me I can’t get the lumps out! Even when it looked like all lumps out of avocado they were still visible after I mixed with chocolate! I even tried my food processor AND mashing second time around. Any suggestions? Regardless of the visible lumps they are DELICIOUS and so decadent! I used 72% dark chocolate!

Dana

I’ve gotta say… I just made these, and holy sh*t they’re good!!! Thank you SO much for this recipe!

Dana

Get ready to have half of New Orleans visit your page.

Kerri

Can you tell me the nutrition facts for 1 truffle?
Thanks

    Arietta

    Hi Kerri. Calories are about 80 calories a truffle if you make 12 pieces. I use Myfitnesspal.com to compute my nutrition info on my recipes (go to FOOD tab, then RECIPES). I used Ghiradelli Intense Dark 72% Twilight Delight for my chocolate. You can use Ghiradelli Semi Sweet chips if you don’t want dark chocolate, but they are not as healthy for you as using at least 70% dark chocolate. Enjoy!

      Arietta

      You can also use ENJOY LIFE chocolate if you are avoiding Soy ingredients.

Lysanne

How long can we keep them?

snail

I just made these, and at first I didn’t think they were going to set properly. The mix seemed oily and wet. I didn’t follow the recipe exactly, because I used a 4 oz bar of fair trade vegan baking chocolate instead of 6 oz of chips, and I sweetened it with coconut sugar. I didn’t measure my avocado. I figured I got the proportions off, but the chocolate I used was expensive and I dreaded the thought that it might go to waste. I rolled them into slimy little balls despite my concerns about the texture, left them in the fridge for a while, and when I remembered to check on them, I was very impressed. They had firmed up perfectly, and they were just as rich and smooth as the milk-based truffles I used to eat around this time of year before I became a vegan. My husband doesn’t usually like sweets, but he ate four of them in one sitting. I will definitely be making these again, perhaps for my family Christmas party.

Orla McLaughlin

These look delicious! Can you use raw cacao powder, coconut oil (melted) and maple syrup/agave instead of the store bought chocolate?

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