Save My friend texted me a photo of her dessert spread one Sunday afternoon, and there it was—a truffle that looked almost too glossy, too perfect to be vegan. She'd made these avocado chocolate ones on a whim, and when I finally tried one at her place, I understood the quiet confidence behind that picture. The center was impossibly creamy, the chocolate dark and rich, and there wasn't a hint of that vegetal taste I'd always worried about. That's when I knew I had to figure out how to make them myself.
I made a batch for my sister's book club, and watching everyone bite into one and pause mid-conversation told me everything. One woman actually said, 'Wait, how is this vegan?' as if I'd performed some kind of kitchen magic. It was just avocado and chocolate, sure, but that moment of disbelief was worth every second of chilling time.
Ingredients
- 1 large ripe avocado: This is your secret weapon for creaminess—pick one that yields gently to pressure but isn't mushy, and have a backup just in case.
- 200 g vegan dark chocolate, chopped: Quality matters here since chocolate is the star; look for something between 70 and 85 percent cacao, and chop it yourself rather than using chips so it melts smoothly.
- 1 tsp pure vanilla extract: The real stuff makes a difference in how the flavors meld together, not the imitation.
- Pinch of sea salt: A small amount awakens the chocolate and prevents the truffles from tasting one-dimensional.
- 2 tbsp maple syrup: Optional, but I use it for a subtle sweetness that feels natural rather than sharp.
- 50 g unsweetened shredded coconut: Toast it lightly in a dry pan first if you want extra flavor and a nuttier appearance.
Instructions
- Melt the chocolate gently:
- Use a double boiler if you have patience, or microwave in 30-second bursts, stirring between each one—the slower method keeps it glossy and prevents grainy texture. You'll know it's ready when it looks dark and silky.
- Create your avocado base:
- Mash the avocado in a separate bowl until it's completely smooth with no lumps, which takes longer than you'd think but pays off in the final texture. A fork works fine, though a potato masher speeds things along.
- Combine everything:
- Pour the melted chocolate over the mashed avocado and fold gently but thoroughly until the mixture is glossy and uniform in color. This is where the magic happens—the chocolate and avocado become one creamy, sophisticated blend.
- Chill until scoopable:
- Refrigerate for at least 40 minutes; you're aiming for a texture firm enough to hold a shape but soft enough to roll. I usually set a timer and use the waiting time to clean up.
- Prepare your coating:
- Pour shredded coconut into a shallow dish and have a small bowl of water nearby to wet your hands slightly—this prevents the mixture from sticking too much as you roll.
- Roll into shape:
- Use a small spoon or cookie scoop to portion the mixture into roughly equal pieces, then roll each one between your palms into a ball. Work quickly so the warmth of your hands doesn't make them too soft.
- Coat generously:
- Roll each ball in the coconut until covered on all sides, pressing gently so the coconut adheres. Some will stick more readily than others depending on humidity.
- Final chill and serve:
- Place finished truffles on parchment and refrigerate for at least 10 minutes before serving to let them set completely. They'll stay fresh in an airtight container in the fridge for up to five days, though they rarely last that long.
Save There's something about handing someone a homemade truffle and watching their face change that reminds you why cooking for others matters. These little balls of chocolate and avocado became my answer to 'What can I bring?' because they're elegant enough for any gathering but humble enough to feel personal.
Flavor Variations Worth Trying
I've added a teaspoon of instant espresso powder to deepen the chocolate note, and it transformed the whole experience—suddenly these felt like truffles from a fancy chocolate shop. A pinch of cinnamon works beautifully too, adding warmth that makes them feel almost autumnal. Even a tiny bit of cayenne pepper creates an intriguing heat that lingers on your tongue.
Rolling and Coating Ideas
Coconut is my go-to coating because it's simple and complements the chocolate, but I've experimented with finely chopped pistachios, raw cocoa powder, and even freeze-dried raspberries. Each coating changes the personality of the truffle while keeping the creamy center exactly the same. The raspberry coating especially delighted people because it looked unexpected and tasted like chocolate and fruit had been planning to meet all along.
Storing and Serving Tips
Keep your truffles in an airtight container on a refrigerator shelf where they won't get jostled, and they'll hold up beautifully for five days. If you're planning to make them ahead for an event, I always leave them in the fridge until just before serving—the cold brings out the chocolate flavor and keeps the texture firm.
- Let them sit at room temperature for five minutes before eating if they've been chilled for more than a few hours, so the creamy center softens just enough to fully appreciate.
- If your truffles seem too soft after rolling, pop them back in the freezer for 15 minutes to firm up before the final chill.
- These are small enough to serve with tea or coffee, or to package as a homemade gift that feels thoughtful without being fussy.
Save These truffles proved to me that vegan baking isn't about replacing things or making do—it's about discovering that avocado and dark chocolate were always meant to find each other. Once you taste one, you'll understand why my friend photographed them so carefully.
Recipe FAQs
- → Do these truffles taste like avocado?
Not at all. The avocado simply provides a rich, creamy texture without any distinct flavor. The dark chocolate completely masks any avocado taste, leaving you with pure chocolate indulgence.
- → How long do these truffles keep fresh?
Store them in an airtight container in the refrigerator for up to 5 days. The coconut coating may soften slightly over time but they remain delicious. They can also be frozen for longer storage.
- → Can I use cocoa powder instead of melted chocolate?
These truffles work best with melted chocolate for the proper texture and binding. Cocoa powder alone won't create the smooth, firm consistency needed for rolling. Use quality vegan dark chocolate chips or a chopped bar.
- → What other coatings work well?
Beyond coconut, try rolling in finely chopped pistachios, walnuts, or pecans. Cocoa powder creates a classic truffle finish, while crushed freeze-dried raspberries or strawberries add tart contrast and beautiful color.
- → Why add espresso powder to the mixture?
Instant espresso enhances chocolate's natural flavor without adding coffee taste. It deepens the richness and creates a more sophisticated profile. Start with ½ teaspoon if you're sensitive to caffeine.
- → Can I make these nut-free?
Absolutely. Simply ensure your dark chocolate is certified nut-free, and choose coconut, cocoa powder, or seeds like hemp or chia as your coating instead of nuts.