These bite-sized truffles make an easy dairy-free, gluten-free, and vegan dessert. (Make sure you check the label on your chocolate chips if you need them to be dairy-free; many brands naturally are!) Paired with creamy avocado and a touch of vanilla, this truffle recipe is the perfect treat for Valentine’s Day or whenever you need a chocolate fix.
Ingredients You’ll Need
While most recipes rely on heavy cream or butter, these truffles get their creaminess from a ripe avocado. If you don’t care for the flavor of avocado, don’t worry. All you’ll taste is the chocolate! Depending on your sweet tooth and dietary needs, this recipe is completely adaptable to your tastes. Use dark chocolate chips to create a dark, bittersweet truffle. For sweeter treats, use semi-sweet chocolate chips instead. You can even make them sugar-free by using sugar-free chocolate chips, like Lily’s brand.
How to Make Avocado Chocolate Truffles
Fill a small saucepan with an inch of water and bring it to a simmer over medium-high heat on the stovetop. Arrange a heat-safe bowl over the top of the pot, making sure that it fits snugly over the opening. Add the chocolate chips to the bowl and stir often. The steam from the water below will gently melt the chocolate. (Alternatively, you can add the chocolate to a microwave-safe bowl and cook it for 30-second intervals, stirring until melted.) Transfer the melted chocolate to a large bowl for mixing. Scoop the avocado flesh out of the avocado and use a separate bowl to mash it with a fork. You’ll need a 1/3 cup of mashed avocado for this recipe, so reserve any leftovers for another use, like adding it to a smoothie. (You can also freeze avocado!) Add the measured avocado to the bowl of melted chocolate, along with the vanilla extract and sea salt. Mix with a spatula, or use an electric mixer for smoother results. It can be tricky to get every bit of avocado smoothly incorporated into the mixture, so using the electric mixer helps. (Alternatively, you could also use a small food processor for mixing.) Place the bowl in the fridge to chill for 20 minutes. Then use a tablespoon or one-ounce cookie scoop to scoop the chocolate mixture onto a parchment-lined baking sheet or plate. Use your hands to roll them into smooth balls, then return to the prepared pan. Roll the balls in cocoa powder (or cacao powder), crushed nuts, or shredded coconut, if desired. They are ready to eat right away, otherwise, store them in an airtight container in the fridge until you’re ready to serve them. They will keep well in the fridge for up to a week, or frozen up to 6 months. Looking for more avocado recipes? Try Flourless Avocado Brownies, Chocolate Avocado Pudding, or Avocado Pesto for more delicious ideas. If you try this Avocado Truffle recipe, please leave a comment and star rating below letting me know how you like it.
