Vegan chocolate avocado truffles

Vegan chocolate avocado truffles with dark cocoa powder and maple syrup. Compact raw treats that are incredibly creamy and full of rich fats.

At a glance

• Serves 4
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 210 kcal per serving
• Protein: 3 g
• Fat: 16 g
• Carbs: 12 g

Ingredients

• 1 avocado
• 100g dark chocolate (sweetened with dates)
• 1 tbsp maple syrup
• 2 tbsp cocoa powder

Method

You’ll need: blender · chopping board · knife

1. Halve the avocado, remove the stone and spoon the flesh into a small blender.
2. Blend the avocado with the maple syrup into a smooth cream with no lumps.
3. Melt the dark chocolate slowly in a bowl over simmering water, pour it into the avocado purée and blend everything again thoroughly.
4. Chill the mixture in the fridge for a good hour, until it's easy to shape.
5. Roll small balls from the mixture with your hands and toss them in the cocoa powder.

Good to know

Forget heavy cream and butter. These truffles use the secret of ripe avocados for a texture that melts on your tongue straight away.

Swaps

Cocoa powder → chopped pistachios (if you like a little crunch, roll the truffles in finely chopped pistachios at the end).

Cooking tips

Use a really soft, ripe Hass avocado. If the fruit is still hard, you'll get stringy green bits in the truffles.

Storage

Keep the truffles in a sealed container in the fridge. They'll easily keep for three to four days.

Allergens

Completely gluten-free, lactose-free and vegan.

Dairy-free recipes