No one will never guess these decadent 4-ingredient chocolate avocado truffles are made with avocado instead of heavy cream. As long as you use dairy-free chocolate chips, these creamy truffles are gluten-free and vegan!
I hope you had a lovely holiday weekend! Isaac has been sick over the past few days so that’s been a bummer, but we’ve made the most of it. We had Indian food for dinner on Friday night with friends, celebrated Christmas with my family on Christmas Eve, had a nice Christmas morning at home just the two of us, and then spent Sunday night celebrating Hanukkah with Isaac’s family. It was perfect… just went by too fast.
All that said, we’re still in celebration mode over here and I have another dessert recipe to share — 4-ingredient chocolate avocado truffles! They’re made with avocado instead of heavy cream, but you can’t taste the avocado at all. All you taste is creamy deliciousness.
They’re the perfect dessert for New Year’s Eve parties or if you’re planning ahead, they also make a great Valentine’s Day treat. You can either coat each truffle in cocoa powder or simply top them with coarse sea salt. We did a mixture and both are delicious!
You only need FOUR simple ingredients to whip up these truffles and if you’re like me you probably have all of the ingredients sitting in your kitchen right now!
Pulse avocado – Add avocado and a sprinkle of sea salt to a food processor and pulse a few times to combine.
Melt dark chocolate – Place chips in a microwave-safe bowl and microwave using 30-second intervals, stirring after each interval, until completely melted and smooth. It will likely take 1 to 3 minutes (depending on your microwave). Make sure you don’t scorch the chocolate! Stop heating as soon as it’s melted. You can also do this with a double broiler.
Add chocolate – Pour melted chocolate into food processor with the avocado and pulse until mixture is completely combined and avocado is no longer visible. If you don’t have a food processor you can mash the avocado with a fork and combine with the chocolate until smooth and lump-free.
Chill – Place truffle mixture in the fridge to set for 30 minutes.
Make truffles – Once the mixture has firmed up a bit, remove from fridge and make the truffles by rolling a tablespoon at a time into a 1-inch ball. You should get about 10 truffles.
Roll in cocoa powder or sprinkle with salt – Fill a shallow bowl with cocoa powder and roll each truffle until coated. Place on parchment paper. If you’re going the sea salt route, skip the cocoa powder and simply sprinkle a few sea salt flakes on each truffle. Store in the fridge until ready to serve.
Store avocado truffles in the fridge for about 7 days or in the freezer for up to 3 months. If you keep the truffles in the freezer, be sure to bring it out and let it rest for 5-10 minutes before eating because the chocolate will be really hard.
If you make these chocolate avocado truffles be sure to leave a comment and star rating below letting us know how they turned out. Your feedback is so helpful for the EBF team and our readers!