Super-dark chocolate avocado truffles rolled in flavorful cocoa powder. Decadent and rich, and incredibly easy to make! Gluten-free, grain-free, ketogenic, low-carb, vegan, vegetarian and dairy-free.
One thing you may not know about me is that I am head over heels in love with avocado. There was a period of time where I thought I had a food allergy to avocados, and crushed doesn’t even begin to describe how devastated I was.
I eat avocados in some form almost every day. It turns out that I do not have an issue with avocados (cue the singing cherubs), but instead peppers, which I used to eat alongside avocados almost all of the time.
Luckily, I do not have nearly as much of an attachment to peppers, and was willing to give them up knowing I still got to keep my beloved gooey green goodness.
Sometime recently, a craze started popping up where people are using avocados in baked goods. While this sounds utterly delicious and healthy to boot, cooking with avocados is typically not recommended.
Avocados are a delicate fruit that is mainly made up of healthy monounsaturated fat. It also contains a lesser amount of polyunsaturated fat, which is the type of fat that should not be exposed to heat, as it quickly becomes rancid. That’s why when it comes to avocados, I try to not heat them, and find that they are best eaten cold or at room temperature.
These chocolate avocado truffles are a really fun way to add some extra healthy fats to snacks and desserts. There is no baking or heating involved, other than the microwaving to melt the chocolate and butter or coconut oil, which happens to be the first step!
After that, mix in your sweetener and some more cocoa powder, and mix to combine. Simply allow the mixture to cool back down before adding in the mashed avocado, and there is no risk of the fat in the avocado going rancid!
Place the batter in the fridge for anywhere between a half hour and an hour, and it should become a thick, truffle-like consistency. Simply roll it out into one inch balls and return to the fridge to chill further.
Coat with cocoa powder, if desired. These store best in the fridge. I recommend consuming them within a few days, if they last that long!
If you give these chocolate avocado truffles a try, please let me know what you think in the comments below. Also be sure to follow us on Facebook and Pinterest so you don’t miss a recipe!
Chocolate Avocado Truffles (Keto, Vegan, Dairy-Free)
- 1 oz. dark chocolate (28 g)
- 1 tablespoon coconut oil
- 1 tablespoon dry sweetener if you use a liquid sweetener, these will be very sticky
- 2+1 tablespoons cocoa powder two tablespoons for the truffle filling, and one tablespoon for rolling the truffles, if desired
- 1 ripe avocado
- Melt dark chocolate and coconut oil in a microwave-safe dish and microwave in 30 second increments,, stirring to ensure that the chocolate does not burn.
- Add sweetener and cocoa powder to the melted chocolate and stir until fully-incorporated.
- In a separate small bowl, mash the avocado until a guacamole-like consistency is achieved. You do not want any clumps remaining.
- Add mashed avocado to the chocolate mixture and stir until you can no longer see any green from the avocado.
- Place mixture in the refrigerator for 15-30 minutes, or until you achieve a truffle-like consistency. Take mixture out of refrigerator and form into balls. This batter should make approximately 8-10 1" truffles. Roll balls in additional cocoa powder, if desired. Return truffles to the refrigerator until ready to consume. These store best in the refrigerator, they do become soft at room temperature.