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 California avocados!
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 ten 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, 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!
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 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!
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!
For the truffles
- 1 cup vegan homemade chocolate or vegan dark chocolate (refined sugar-free) [use code ELAINE for a 15% discount], melted*
- 1 large ripe California avocado
- 1 tablespoon unsweetened cacao powder or unsweetened cocoa powder
- 2 tablespoon pure maple syrup
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon fine salt
- flaky sea salt
- hemp seeds (or any crushed nut or seed)
- unsweetened shredded coconut
- unsweetened cacao powder or cocoa powder
- freeze-dried raspberries, crushed finely with a fork or processed in a mini food processor
- In separate mini bowls add whatever coating toppings you plan to use. Set aside.
- In a food processor combine the melted chocolate, avocado, cacao or cocoa powder, 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 10-15 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 for up to one week.
*To keep this recipe refined sugar-free and vegan I recommend Hu vegan dark chocolate gems [use code ELAINE for a 15% 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.
To melt the chocolate I add a teaspoon of avocado oil or coconut oil and stir in a microwave-safe container. Then I microwave on high for 2.5-3 minutes and stir at the 2 minute mark. You can also use a double boiler method to melt the chocolate.
- Category: Dessert
Keywords: avocado dessert, chocolate
This recipe is sponsored by the California Avocado Commission. All writing and opinions are my own.