Vegan Chocolate Avocado Truffles (Print version)

Creamy chocolate and avocado treats coated in shredded coconut, perfect for a luscious vegan delight.

# Required ingredients:

→ Truffle Base

01 - 1 large ripe avocado, peeled and pitted
02 - 7 oz vegan dark chocolate, chopped
03 - 1 tsp pure vanilla extract
04 - Pinch of sea salt
05 - 2 tbsp maple syrup (optional, for extra sweetness)

→ Coating

06 - 1/2 cup unsweetened shredded coconut

# How to make it:

01 - Melt the vegan dark chocolate in a heatproof bowl set over a pan of simmering water using a double boiler method, or in the microwave in 30-second bursts, stirring until smooth.
02 - In a medium bowl, mash the avocado thoroughly until completely smooth and creamy.
03 - Add the melted chocolate, vanilla extract, sea salt, and maple syrup if using to the avocado. Mix until fully combined and glossy.
04 - Cover the bowl and chill the mixture in the refrigerator for at least 40 minutes, or until firm enough to scoop.
05 - Place the shredded coconut in a shallow dish for rolling.
06 - Scoop out heaping teaspoons of the chilled chocolate mixture and roll into balls using your hands.
07 - Roll each truffle in the shredded coconut to coat evenly.
08 - Place the finished truffles on a parchment-lined tray and refrigerate for at least 10 minutes before serving.

# Expert Advice:

01 -
  • Quick and easy to prepare with just 6 ingredients
  • Naturally vegan and gluten-free
  • No baking required
  • Healthier alternative to traditional truffles
  • Avocado adds creaminess without dairy
02 -
  • Ensure your avocado is perfectly ripe - it should yield slightly to gentle pressure
  • If your mixture is too soft to roll, chill it for an additional 15-20 minutes
  • Slightly wet hands make rolling the truffles easier and prevents sticking
  • For uniform truffles, use a small cookie scoop or melon baller
  • Store in an airtight container in the refrigerator for up to 5 days
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