Vegan Chocolate Avocado Truffles
Rich, fudgy, and completely plant-based, these chocolate truffles get their silky ganache texture from ripe avocado rather than heavy cream — and you genuinely cannot tell the difference. The avocado blends into the melted dark chocolate until the mixture is glossy and uniform, with zero green streaks and nothing but deep, bittersweet flavor. A touch of maple syrup and vanilla round everything out, while a roll in unsweetened cocoa powder gives each truffle that classic, slightly dusty finish you'd expect from a fancy chocolate shop. Dairy-free chocolate can sometimes feel like a compromise, but using 70% cacao or higher here means the flavor is bold enough to stand entirely on its own. A pinch of flaky sea salt on top takes them from good to genuinely impressive. The batch makes 16 truffles, so they're perfect for gifting, holiday trays, or just keeping in the fridge for whenever a chocolate craving hits. They firm up beautifully after a short chill, making them easy to handle and even easier to eat.
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Learn more →Ingredients
16 servings
- 2 medium ripe avocados, pitted and peeled
- 8 oz vegan dark chocolate (70% cacao or higher), roughly chopped
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
- ⅓ cup unsweetened cocoa powder, for rolling
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Fill a medium saucepan with about 1 inch of water and bring to a gentle simmer over medium-low heat. Set a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Add the chopped vegan chocolate and stir occasionally until fully melted and smooth, about 3–4 minutes. Remove the bowl from the heat and let the chocolate cool for 5 minutes.
- 2
Add the avocado flesh to a food processor and process until completely smooth, scraping down the sides as needed, about 1 minute. The purée should be uniform with no lumps.
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