3-Ingredient Dark Chocolate California Avocado Truffles
These decadent and delicious Dark Chocolate California Avocado Truffles can be made with just 3 simple ingredients. Plus, with the added bonus of the avocado you get all the amazing nutritious goodness of one of my favorite functional foods.
Rather than heavy cream or butter you’d usually find in a traditional chocolate truffle recipe, avocado steps in and takes this simple recipe up a notch. Best part, you don’t even taste the avocado, all you taste is the rich dark chocolate, but it gives the truffles a decadent, creamy texture and it takes your dessert to the next level.
With nearly 20 essential vitamins and nutrients California avocados are also a good source of fiber and folate, potassium, vitamin E and B vitamins. As well, as a source of healthy fats, avocados they play a vital role in a balanced, nutrient-dense diet and health fats essentially work as a nutrient-booster enabling fat soluble nutrients in foods eaten alongside the avocado, to become more assimilated and absorbed, nutrients like vitamins A, D, E and K
Depending on your preference for sweets, this recipe can be adapted to your taste. I prefer 85% dark coconut sugar-sweetened chocolate, for a rich, dark truffle but you may want more like 65 or 70% dark chocolate or semi-sweet chocolate chips if you want your truffles a bit more sweet. To make sugar-free you can use 100% dark chocolate and sweeten with stevia or monkfruit, to taste, if that’s your thing.
Finish these truffles simply, as pictured, rolled in cacao powder. To mix it up, skip the cocoa and finish with flaked sea salt. You can also use freeze dried raspberries, shredded coconut, hemp seeds, etc.
I promise these rich, decadent 3-ingredient dark chocolate California avocado truffles, will disappear faster than you can whip them up and no one would guess they are getting an extra serving of healthy fats at the same time!!
- 6 ounces high-quality dark chocolate (see notes), roughly chopped
- 1 medium ripe California Avocado (approx. ¾ - 1 cup)
- ¼ teaspoon vanilla extract
- pinch of sea salt (optional)
- Optional for finishing:
- Maldon flaked sea salt
- Cacao / Cocoa powder
- Freeze-dried raspberries
- Shredded coconut
- Hemp seeds or any other nut or seed
- In a double boiler melt the roughly chopped chocolate. You can also microwave in 20-second intervals, stirring between each interval, until the chocolate is completely melted.
- Cut avocado, remove the pit and scoop out flesh. Add the avocado and vanilla extract to a large bowl and use electric hand mixer or add to food processor. Mash with a fork or process the avocado until there are no more chunks.
- Add the melted chocolate to the bowl (or food processor) with the avocado and mix until well-blended together and there is no avocado visible.
- Chill the mixture for 20-30 minutes until it’s firmed up enough to roll.
- Scoop out 1 tablespoon of the mixture and roll into a ball using your palms. Repeat with the rest of the mixture.
- If using, put the cocoa powder, crushed dehydrated raspberries, shredded coconut etc on a separate plate or in a shallow bowl. Roll the balls in the cocoa powder until they're completely covered. Or skip the cocoa powder or raspberries and just sprinkle with flaked sea salt.
- Store in the fridge until ready to serve. Will keep for up to 3 days.
This post is sponsored by the California Avocado Commission but all opinions are my own.