This healthier version of the classic dark chocolate truffle is rich, creamy and so easy to make! They are dairy-free and each truffle ball is simply divine. You would never know that heavy cream was swapped for heart-healthy avocados!
Easy Vegan Chocolate Avocado Truffles
These easy vegan Dark Chocolate Truffles are my go-to when I need a healthier chocolate fix. They are so decadent, rich and creamy. They are quick and easy to make and totally customizable - you can roll them in whatever toppings you want for the perfect treat!
This recipe requires just two main ingredients (California avocado and melted dark chocolate) plus fun stuff to roll them in! It is perfect for summertime since no baking is required. You simply combine the truffle ingredients in a food processor, chill for twenty minutes in your refrigerator and then roll into balls. Each ball can then be rolled into a coating such as hemp seeds, unsweetened shredded coconut, melted vegan chocolate, crushed freeze dried raspberries, flaky sea salt or unsweetened cacao or cocoa powder.
I love this recipe because it is so decadent, indulgent and fancy, yet it contains nutritious ingredients and is simple to make!
Vegan Truffles Made with Avocado
This recipe replaces heavy cream and butter (used in traditional truffle recipes) for one California Avocado which adds a creamy, thick texture to the truffles that you won't detect at all. Plus, the avocado adds healthy fats, dietary fiber and nearly 20 vitamins and minerals such as potassium, folate, vitamin E, C and B6.
These truffles are vegan, dairy-free, grain-free, soy-free, nut-free, paleo-friendly and gluten-free which make them wonderful for serving to anyone with food allergies or food sensitivities.
If you give this recipe a try, please let me know! Leave a comment below, rate it above, and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your truffle creations!
Dark Chocolate Avocado Truffles
- Total Time: 20 minutes
- Yield: 10 1x
- Diet: Vegan
Description
These easy vegan truffles are made healthier with creamy avocado in place of heavy whipping cream. They come together quickly and make for a decadent treat!
Ingredients
For the truffles
- 1 cup vegan dark chocolate or vegan homemade chocolate
- 2 tablespoon coconut oil
- 1 medium ripe avocado, pitted and peel removed (~⅔ cup avocado flesh)
- 2 tablespoon unsweetened cocoa powder (or cacao powder)
- 3 tablespoon pure maple syrup
- 2 teaspoons pure vanilla extract
- ⅛ teaspoon fine salt
Coating options
- flaky sea salt
- hemp seeds (or any crushed nut or seed)
- melted vegan dark chocolate (for this topping make sure you chill after dunking the truffles in the melted chocolate for 5-10 minutes before enjoying - this allows the chocolate shell to set)
- unsweetened shredded coconut
- unsweetened cacao powder or cocoa powder
- freeze-dried raspberries, crushed finely with a fork or processed in a mini food processor
Instructions
- In separate bowls add whatever coating toppings you plan to use. Set aside.
- Place chocolate and coconut oil in a microwave safe glass container and microwave for 2 minutes on high. Alternatively you can use a double boiler. Pour into a 7-cup food processor.
- In a food processor combine the melted chocolate, avocado, cacao or cocoa powder, maple syrup, vanilla and salt until smooth and creamy. You may need to scrape down the sides of the processor with a spatula. Make sure no lumps of avocado remain. Taste and adjust sweetness if desired. Remove the blade and place just the main container of the food processor in the refrigerator for 20 minutes until the mixture has firmed up enough to easily roll into truffle balls.
- Use a 1.5 tablespoon cookie scoop to scoop each truffle out of the food processor container. Roll in a circular motion between the palms of your hands until a round truffle is formed. Roll each truffle in desired topping bowls and place in a serving plate or bowl. Enjoy immediately or refrigerate the truffles before serving. Store in your refrigerator in an airtight container for up to one week.
Notes
*To keep this recipe refined sugar-free and vegan I recommend Hu vegan dark chocolate gems [use code ELAINE20 for a 20% discount]
If you are not serving that same day you may want to wait to roll the freeze-dried raspberries as they start to get soggy overnight.
- Prep Time: 20
- Category: Dessert
This recipe is sponsored by the California Avocado Commission. All writing and opinions are my own.
Suzy Bratton says
I am interested in taking these with me on a long camping trip. Do you know how long they will last if air-tight sealed and unrefrigerated?
Elaine Gordon says
I honestly don't know but I would guess about an hour. So, I would not recommend for camping. However, I do have many energy bite and energy ball recipes on the blog that would work better. My favorite is the raw cookie dough bites. Have a wonderful campaign trip!
Sandy Brocious says
These are delicious. I added a little blood orange olive oil for some added flavor but they are fantastic as they are. I use them for my low net carb days as I need added fat! Chocolatey goodness!
Elaine Gordon says
Thank you so much, Sandy! I agree they are total chocolate heaven! 🙂 Best, Elaine