Name: Chocolate Avocado Truffles
Prep time: 10 min
Total time: 40 min
Cuisine: Vegan
Ingredients: ⅔ cup ripe avocado, mashed (about 1 medium avocado); 1 cup dark chocolate chips; Pinch of sea salt; Cocoa powder, for rolling

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I’ve created rich, creamy chocolate truffles made with ripe avocado instead of heavy cream—just four simple ingredients, no baking, and completely gluten-free and vegan.

Why You’ll Love This Recipe

I love how these truffles feel indulgent yet feel good. They come together quickly, use healthy fats from avocado, and I can’t even taste the avocado. Whether I need a quick sweet fix or something to bring to gatherings, they’re always a hit and vanish fast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

I gather four ingredients to make these truffles: ripe avocado, dark chocolate chips, sea salt, and cocoa powder (to roll them in). That’s it—I appreciate that minimalism, and I almost always have everything on hand.

Directions

I scoop and mash about ⅔ cup mashed avocado (from 1 avocado) and add a pinch of sea salt into my food processor, pulsing a few times to combine.
I melt 1 cup of dark chocolate chips in the microwave—30 seconds at a time, stirring between intervals until smooth (1–3 minutes total). You can also use a double boiler if preferred.
I pour the melted chocolate into the food processor with the avocado and pulse until the mixture is homogenous and no avocado chunks remain.
I chill the mixture in the refrigerator for at least 30 minutes, so it’s firm enough to scoop.
Once chilled, I scoop teaspoon-size portions (I use about 1-inch balls) and roll them into truffle shapes—making around 20 truffles.
I roll each truffle in cocoa powder and place them on parchment paper. If I want something less sweet, I sometimes skip the cocoa powder and sprinkle a few flakes of coarse sea salt instead.
Finally, I store them in the fridge until serving.

Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Servings: About 20 truffles

Servings And Timing

I make a batch of about 20 truffles in 40 minutes total (10 minutes prep and 30 minutes chill). If I want more, I simply double the recipe.

Variations

I love experimenting with coatings, depending on the occasion:

I’ll roll them in chopped nuts for a crunchy, nut-rich version.
I sometimes use crushed freeze-dried strawberries or raspberries for a berry-chocolate balance—so cute for a special occasion like Valentine’s.
Adding shredded coconut makes a tropical-tasting twist.
For a coffee kick, I coat them with espresso powder to amp up the flavor.

Storage/Reheating

I keep these truffles in the fridge for up to 7 days, and they’re great right out of it. For longer storage, I freeze them for up to 3 months. If frozen, I let them sit at room temperature for about 5–10 minutes before enjoying, because the chocolate can get really hard.

FAQs

1. What kind of avocado should I use?

I choose a ripe avocado that yields slightly under gentle pressure—this ensures the truffles are super creamy.

2. Can I use a different kind of chocolate?

I usually use dark chocolate chips, but any dark chocolate works well, depending on the flavor I want.

3. Can I make these truffles without a food processor?

Absolutely—I’ll mash the avocado with a fork until smooth and mix in the melted chocolate with thorough stirring.

4. How do I prevent the chocolate from burning in the microwave?

I heat in short intervals (around 30 seconds), stirring in between, and stop as soon as it’s smooth to avoid scorching.

5. Can I freeze the truffles for longer storage?

Yes—I freeze them for up to 3 months. Before eating, I let them sit for 5–10 minutes to soften, since the chocolate gets quite firm when frozen.

Conclusion

I truly enjoy making these 4-ingredient chocolate avocado truffles because they’re fast, healthy, versatile, and delicious—plus they always disappear quickly! Whether I’m craving something sweet or need an easy dessert for guests, these truffles never disappoint.