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Jo Holden
Prep Time 10 mins
Total Time 10 mins
Servings 12 balls


  • 1 cup 6oz dark chocolate
  • 1/3 cup mashed avocado about 1 small avocado
  • 1 tsp. vanilla extract
  • 1 pinch of sea salt
  • 1/2 tsp orange extract or peppermint optional
  • 4 tbsp. cacao or dessicated coconut for rolling


  • Use a bain marie or glass bowl over hot water to melt chocolate, vanilla, and salt together until smooth
  • Mash avocado until there are no lumps and add to mixture
  • Stir until smooth and thickened
  • Place in fridge for 30 minutes or until slightly firm
  • Once chilled scoop mixture out, about the size of a tbsp and roll into balls, creating a smooth surface
  • Roll each truffle into cacao or dessicated coconut and place on baking paper
  • 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