dark chocolate avocado truffles

I feel like I got cheated out of the ultimate Valentines Day experience this year (may have something to do with being newly single??) although I DID get to dress up in pink and go out to dinner with two good friends while in Seattle the day after V-Day… but that almost doesn’t count because it was the DAY AFTER.

A few weeks ago, I checked out a few recipes for vegan truffles and committed to making them for Valentines Day BUT I never did. Life/work/travel all got in the way. 

So anyway, I finally made my truffles today. And I’m pretty satisfied with them. They were way easier to make than I predicted. AND. Ridiculously decadent. 

Healthy? I’d say so. AVOCADO is good for you. SO is coconut. 
But don’t worry, these truffles don’t taste anything like avocado. Avocado is practically flavorless, it simply adds a creaminess to the truffle without having to use dairy.

I adapted this recipe from The Detoxinista who adapted this recipe from Apple of My Eye – they both rolled their truffles in cocoa powder which I did as well but to spice things up I added some cayenne pepper to the cocoa powder before rolling. I also rolled a few truffles in shredded coconut and ground almond meal. Variety pack!!!

I made extra truffles so I can give some as gifts, you think I’ll score some cool points? I’m in need….
I’ll def make these again for holidays, gatherings, friend parties, etc…. 

dark chocolate avocado truffles  

Dark Chocolate Avocado Truffles
  • 6 oz dark chocolate
  • 1 small ripe avocado, pitted & mashed with no lumps
  • the seeds of 1 vanilla pod OR ½ teaspoon vanilla extract
  • pinch of sea salt
  • 2 tablespoons of cocoa powder, almond meal, or shredded coconut flakes (all optional)
  • pinch of cayenne pepper (optional)
  1. Combine the chocolate, vanilla, and sea salt over a double boiler and melt until completely smooth. (In place of a double boiler, you can use an oven safe bowl over a small saucepan)
  2. Stir the avocado in to the melted chocolate mixture until smooth and thick.
  3. Refrigerate the mixture for 20-30 minutes until the mixture cools and partially sets.
  4. Using a melon baller or a tablespoon to scoop out the truffles and form balls with your hands.
  5. Combine the cocoa powder and cayenne pepper in a bowl and then roll a few of the truffles in the mixture.
  6. Roll the remaining truffles in either almond meal or coconut flakes.

dark chocolate truffles

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