Rich, creamy chocolate avocado truffles with the silky texture of classic chocolate ganache. These easy no-bake truffles are naturally dairy-free and can be made keto as well. They make an elegant dessert or homemade gift.
6tablespoonspowdered sweetener(see notes for options)
1teaspoonvanilla extract
1/2teaspooninstant coffee(optional but highly recommended)
1/16teaspoonstevia extract(or to taste)
1/4teaspoonsalt
toppings(coconut shreds or desiccated coconut, cocoa powder, powdered sweetener, chocolate drizzle and chopped nuts, freeze dried fruit powder, etc.)
Instructions
Melt the chocolate chips over low heat in a heavy-bottomed small sauce pan.
Remove from heat.
Add the remaining ingredients to the pan. Blend using an inversion blender or place the ingredients in a food processor. Process or blend until smooth.
Chill mixture in fridge for 30 minutes.
Using a small cookie scoop or melon baller, scoop balls and place in a baking pan or on a plate.
Roll the truffles in desired topping(s).
Store in refrigerator to firm.
Video
Notes
Make sure to use ripe, but firm avocados. The recipe will still taste great using softer avocados, but they will be softer and harder to shape into balls.
I tested this recipe with powdered xylitol, which produced an exceptionally rich, truffle-like texture. Other powdered sweetener options are coconut sugar, allulose with monk fruit, erythritol with monk fruit, or cane sugar. Take care to not use xylitol around dogs. Liquid sweeteners such as maple syrup or honey will likely produce a softer truffle.
This recipe makes about 30 truffles using a small cookie scoop/rounded tablespoon.