Vegan Chocolate Avocado Truffles (Printable)

Creamy avocado and chocolate balls rolled in shredded coconut for a luscious vegan treat.

# What You Need:

→ Truffle Base

01 - 1 large ripe avocado, peeled and pitted
02 - 7 oz vegan dark chocolate, chopped
03 - 1 teaspoon pure vanilla extract
04 - Pinch of sea salt
05 - 2 tablespoons maple syrup

→ Coating

06 - 1/2 cup unsweetened shredded coconut

# Directions:

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 with no lumps remaining.
03 - Add the melted chocolate, vanilla extract, sea salt, and maple syrup to the mashed 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 the truffles.
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 on all sides.
08 - Place the finished truffles on a parchment-lined tray and refrigerate for at least 10 minutes before serving.

# Expert Hints:

01 -
  • Incredibly easy to make with just a handful of ingredients
  • No baking required—perfect for hot summer days
  • Healthier than traditional truffles but equally indulgent
  • Naturally vegan and gluten-free
  • The avocado adds healthy fats while being undetectable in flavor
02 -
  • Use room temperature avocado for easier mashing
  • If the mixture is too sticky to roll, dust your hands with cocoa powder
  • For perfectly round truffles, use a small cookie scoop
  • Chill the truffles completely before serving for the best texture
  • Store in an airtight container in the refrigerator for up to 5 days
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