We all indulge in a sweet treat now and then, and I often crave something after dinner. Moderation is key, but that doesn’t mean you can’t enjoy something delicious every day—especially when it’s made with healthier ingredients. Enter these dark chocolate avocado truffles: a rich, chocolatey bite made without cream and with wholesome avocado as the base.
They’re a wonderful compromise between decadence and nutrition. The avocado gives the truffles a creamy texture while keeping the filling lighter than many traditional truffle recipes. Paired with intense dark chocolate, they deliver a satisfying chocolate hit without feeling overly heavy.
The flavor is bittersweet and rich, making these truffles taste indulgent even though they’re made with simple, natural ingredients. I love rolling mine in desiccated coconut for texture and a tropical note, but chopped hazelnuts, unsweetened cocoa powder, or finely chopped nuts work just as well. Choose a coating that complements the deep chocolate taste.
These truffles are quick and easy to prepare, so they’re perfect when you want to make something impressive with minimal effort. Guests will think they’re decadent chocolate truffles—few will guess they contain avocado unless you tell them.
If you enjoy coconut-flavored treats, try pairing these truffles with lighter bakes like mini coconut and carrot cakes or a wild berry and coconut frozen smoothie for a healthier dessert or breakfast option.
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Dark chocolate avocado truffles
By Emily
Ingredients
- 200 g dark chocolate, at least 75% cocoa solids
- 1 1/2 tbsp good quality runny honey
- 1/2 tsp vanilla extract
- 1/2 large avocado or 1 small avocado, very ripe
- Pinch of salt
- 1–2 small handfuls desiccated coconut (or chopped hazelnuts / cocoa powder)
Instructions
- Melt the dark chocolate in a heatproof bowl over simmering water. Make sure the bowl does not touch the water. Stir in the runny honey, vanilla extract and a pinch of salt. Remove from heat and let the chocolate cool slightly.
- Scoop the avocado flesh into a food processor. Add the cooled chocolate mixture and blitz until completely smooth and thick. Chill the mixture in the fridge for 15–20 minutes to firm up slightly.
- When chilled, use a teaspoon to portion out small balls and roll them between your hands to shape. Place the truffles on a tray lined with baking parchment. Roll each truffle in desiccated coconut, chopped nuts, or cocoa powder as desired. Serve at room temperature and store leftovers in the fridge.
Helpful Info for All Recipes
- I generally use extra virgin olive oil in recipes unless stated otherwise.
- When using canned or jarred tomatoes, select reliable brands for best flavor.
- Vegetable sizes are assumed to be medium unless noted.
- Recipes are tested and developed using a fan (convection) oven.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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