Prep time: 
Total time: 
Serves: 12 balls
  • 1 cup (6oz) dark chocolate
  • ⅓ cup mashed avocado (about 1 small avocado)
  • 1 tsp. vanilla extract
  • 1 pinch of sea salt
  • ½ tsp orange extract or peppermint (optional)
  • 4 tbsp. cacao or dessicated coconut for rolling
  1. Use a bain marie or glass bowl over hot water to melt chocolate, vanilla, and salt together until smooth
  2. Mash avocado until there are no lumps and add to mixture
  3. Stir until smooth and thickened
  4. Place in fridge for 30 minutes or until slightly firm
  5. Once chilled scoop mixture out, about the size of a tbsp and roll into balls, creating a smooth surface
  6. Roll each truffle into cacao or dessicated coconut and place on baking paper
  7. Place on a baking tray with baking paper and store in fridge or freezer but serve at room temerature. I let them set on a tray for a short while before putting into a box
Recipe by Jo Holden at https://www.joholden.com/dark-chocolate-avocado-truffles/