Best Chocolate Avocado Pudding Truffles

If you ask me, chocolate truffles made with avocado are a genius twist on dessert.

These creamy, rich treats combine two of my favorite ingredients in a way that might surprise you at first. The avocado adds a smooth texture while letting the chocolate flavor shine through.

They’re rolled in cocoa powder and chilled until firm, making them perfect little bites of goodness that no one will guess are made with fruit. Plus, they’re a bit more nutritious than traditional truffles.

It’s a fun dessert that feels fancy but is actually super simple to make – perfect for satisfying those chocolate cravings.

What Kind of Avocados Should I Use?

For this recipe, you’ll want to use Hass avocados that are perfectly ripe – they should yield slightly when gently pressed but not be mushy. While other varieties like Fuerte or Reed avocados can work, Hass avocados are ideal because of their buttery texture and rich flavor that blends seamlessly into desserts. To check for ripeness, remove the small stem at the top – if it’s green underneath, your avocado is ready to use. If you’re planning ahead, buy firm avocados and let them ripen at room temperature for 3-4 days, or speed up the process by storing them in a paper bag with a banana. Just make sure to avoid using overripe avocados with brown spots, as they can make your truffles taste bitter.

Options for Substitutions

This recipe is pretty flexible and allows for several swaps to match your pantry or dietary needs:

• Avocados: Avocados are the key ingredient here and can’t really be substituted since they provide the creamy base texture. Just make sure they’re perfectly ripe – they should yield slightly when pressed.
• Maple syrup: You can swap maple syrup with honey, agave nectar, or date syrup. Each will bring its own subtle flavor, but they’ll all work well to sweeten the truffles.
• Nut/seed butter: Any nut or seed butter works here – try almond butter, peanut butter, or cashew butter. If you need it nut-free, stick with sunflower seed butter or tahini.
• Cocoa powder: Regular cocoa powder and cacao powder are interchangeable here. Dutch-processed cocoa will give you a deeper chocolate flavor.
• Pistachios and coconut: These are for coating the truffles – feel free to use any chopped nuts, cocoa powder, or even crushed freeze-dried fruit instead. You could also try hemp seeds or chia seeds for extra nutrition.
• Instant coffee: This is optional but really brings out the chocolate flavor. You can skip it or use a pinch of espresso powder instead.

Watch Out for These Mistakes While Making

The biggest challenge when making avocado truffles is using overripe or underripe avocados – you’ll want them perfectly ripe (slightly soft when gently squeezed) to achieve the right creamy texture and avoid any stringy bits or bitter taste.

Temperature control is crucial too – these truffles need proper chilling time in the refrigerator (at least 2 hours) before rolling, otherwise you’ll end up with a sticky mess that’s impossible to shape.

When coating the truffles, a common mistake is using large pieces of pistachios or coconut – make sure to chop them very finely for better adhesion and a more pleasant texture.

For the smoothest results, blend the avocado mixture thoroughly until no green streaks remain, and if your mixture feels too soft, try adding extra cocoa powder one teaspoon at a time until you reach the right consistency for rolling.

What to Serve With Chocolate Avocado Truffles?

These healthy chocolate truffles make a wonderful dessert that pairs perfectly with your favorite hot drinks! A cup of strong coffee or espresso brings out the chocolate flavors, while mint tea offers a refreshing contrast to the rich, creamy texture. If you’re hosting a dessert party, try setting up a little truffle station with different toppings like extra chopped nuts, coconut flakes, or cocoa powder so everyone can customize their own. For a cozy movie night, I like serving these truffles alongside fresh berries and a glass of cold almond milk or oat milk – the combination is simply delicious!

Storage Instructions

Keep Cool: These chocolate avocado truffles need to stay chilled to maintain their shape and freshness. Pop them in an airtight container in the fridge, where they’ll keep well for up to 5 days. The avocado stays perfectly green thanks to the cocoa powder and acid in the recipe!

Freeze: Want to make these ahead? Place the truffles on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer container. They’ll stay good for up to 2 months. Just remember to separate layers with parchment paper to prevent sticking.

Serve: When you’re ready to enjoy frozen truffles, let them thaw in the fridge for about 30 minutes. For the best taste and texture, I recommend eating them straight from the fridge – they’re perfectly chilled and have just the right firmness.

Preparation Time	15-20 minutes
Cooking Time	120-180 minutes
Total Time	135-200 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 15-25 g
• Fat: 90-100 g
• Carbohydrates: 80-90 g

Ingredients

• 3 ripe avocados (around 450 grams)
• 3 to 4 tablespoons maple syrup (approx. 60 to 80 grams)
• 1/4 cup nut or seed butter (65 grams, such as sunbutter)
• 1 teaspoon vanilla essence
• 1/2 cup cocoa or cacao powder (about 40 grams)
• 1/2 teaspoon salt
• 1 teaspoon instant coffee or espresso powder (optional)
• 1/4 cup chopped pistachios (30 grams, shelled)
• 1/4 cup unsweetened shredded coconut (20 grams)

Step 1: Prepare the Avocado Mixture

Scoop the avocados into a food processor.

Add the maple syrup, your choice of nut or seed butter, and vanilla extract.

Process this mixture until smooth, ensuring there are no lumps of avocado.

Let it blend thoroughly to achieve a creamy consistency.

Step 2: Incorporate Dry Ingredients

After achieving a smooth avocado base, add cacao powder, a pinch of salt, and instant coffee if you’re using it.

Process again until all ingredients are well combined into a uniform chocolate mixture.

Step 3: Chill the Mixture

Transfer the avocado chocolate mixture to a container and place it in the freezer.

Allow it to freeze until it is firm enough to handle and roll into balls, which typically takes about 2-3 hours.

Step 4: Prepare the Coating

While the avocado chocolate mixture is firming up, blend or finely chop the pistachios and coconut together.

This will be used to coat your avocado chocolate balls.

Step 5: Form and Coat the Chocolate Balls

Once the mixture is firm, remove it from the freezer.

Roll the avocado chocolate mixture into small balls using your hands.

Then, roll each ball in the pistachio coconut mixture to coat them thoroughly.

Step 6: Serve and Store

Enjoy your avocado chocolate balls right away or store them for later.

Keep them in the refrigerator to maintain their texture and freshness.

These treats are ready to be enjoyed any time!