I saw my niece post this recipe for Chocolate Avocado Truffles last week and my first thought was “What?” Avocado and chocolate? Turned into truffles? That really tasted good? So I immediately asked her if she had actually made them and did they really taste good and she said “yes” so I had to try them.

Ariel, my niece, altered the amount of ingredients when she made her version, based off a recipe on Chowvida.com, so I decided to go with what she had already tried. And just FYI, if in a pinch you don’t have brown sugar at home, you can substitute white sugar in the same quantity. I actually had to do this the first time I made them and they tasted just like the second batch I made after buying brown sugar…it’s up to you.

This recipe is not only gluten-free and vegan, it contains good fat that’s heart-healthy instead of the usual butter or heavy cream. No corn syrup either.

Even though Ariel said these tasted great, I admit, I still had my doubts. But boy was she right! My husband lost his skepticism too after his first bite.

 

Oh my gosh, look how delicious these look!

And they seriously taste as delicious and decadent as “regular” chocolate truffles…

CHOCOLATE AVOCADO TRUFFLES –

(adapted from Chocolate Avocado Truffles at Chowvida.com)

Ingredients:

1 ripe avocado

6 ounces dark chocolate

2 tablespoons brown sugar

1/2 teaspoon vanilla extract

1/8 teaspoon salt

1 1/2 tablespoon unsweetened cocoa powder

1 tablespoon unsweetened cocoa powder for dusting

*Optional – chopped nuts, unsweetened coconut, sea salt and shaved chocolate…whatever you want that fits your dietary needs

Directions:

Pit avocado and mash flesh in a small bowl with a fork or potato masher until smooth and lump-free ( a few small bumps aren’t going to matter.)

Melt chocolate in the microwave or in a double-boiler, according to package directions. Once melted, stir in mashed avocado, brown sugar, vanilla extract, salt and 1 1/2 tablespoons of cocoa powder until thoroughly combined.

Place truffle mixture in fridge for 30 to 40 minutes and let cool till partially set. (Depending on your refrigerator, it can take up to an hour.)

Use a small ice cream scooper, a small melon baller, or tablespoon to dollop out the truffles and form a ball with your hands. (Make them however large or small you want. I like to make smaller ones and eat one a day as a daily “treat” that’s healthier for me.) Roll truffles in the remaining 1 tablespoon of cocoa powder or whatever coating you prefer.

*If the chocolate gets too warm while rolling into balls, just pop it back in the fridge until it firms up again. Warm hands can make the chocolate melt faster.

Keep covered in an airtight container at room temperature for up to 1 to 2 weeks…but I promise, they won’t last that long!

PRICING…Because I made my truffles smaller than the original recipe called for and added a bit more of a few ingredients, I was able to make 2 1/2 dozen truffles for $6.65. This was a last-minute recipe I tried without price planning so none of my ingredients happened to be on sale, which means these could actually cost less if I found a good deal on avocados or the dark chocolate.