3-Ingredient Dark Chocolate California Avocado Truffles
Prep time: 
Total time: 
Serves: 15-18 truffles
gluten-free, dairy-free, paleo, keto, nut-free, vegan, vegetarian
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Chill the mixture for 20-30 minutes until it’s firmed up enough to roll.
  5. Scoop out 1 tablespoon of the mixture and roll into a ball using your palms. Repeat with the rest of the mixture.
  6. 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.
  7. Store in the fridge until ready to serve. Will keep for up to 3 days.
I prefer 85% dark coconut sugar sweetened chocolate. If you prefer sweeter, look for more like 70% dark or use semi-sweet chocolate chips.
Recipe by Tasty Yummies at https://tasty-yummies.com/3-ingredient-dark-chocolate-avocado-truffles/