These luscious chocolate avocado truffles taste deliciously rich, yet are surprisingly healthy! Melted dark chocolate is mixed with mashed avocado and crunchy chopped pecans for a quick no-bake treat.
These are super quick to whip up, and don’t require any cooking (other than a quick microwave to melt the chocolate). Just a half hour of chill time and you’re ready to put the finishing touches on these tasty bites: rolling in cocoa powder, drizzling with more melted chocolate, and sprinkling with more chopped pecans!
Dark Chocolate Truffles with Avocado
I get hit with a chocolate craving at least once a day, so I love having truffles on hand! These are especially perfect, because they’ve got some healthy fats from the avocado, and don’t have any added sugar (aside from the chocolate).
Plus, anything that’s quick to make, with simple ingredients and no fancy equipment is always a win in my book! I did add a bit of espresso powder to the cocoa coating for these truffles, because it really brings out the rich flavor of chocolate desserts. But it’s definitely not essential if you don’t have it!
If you’re weirded out by the idea of chocolate and avocado together, let me set your mind at ease: I promise you won’t even taste the avocado. But it gives the truffle a lovely, smooth texture that I’m honestly still dreaming about days after finishing the last of my batch. (Is it too soon to make another? I think not.)
Now, let’s talk about what you’ll need to make these!
- dark chocolate: I used dark chocolate chips here, but you can also use a dark chocolate bar chopped into small pieces. The better quality chocolate you use, the easier it will melt. You can also use semisweet or milk chocolate if you prefer a sweeter truffle, or use a mix!
- avocado: A ripe avocado gives these truffles the perfect luscious texture! You can check if the avocado is ripe by giving it a squeeze. If it has a little give, but not too much, then it’s just right. When you cut it open, there shouldn’t be any brown spots, and the pit should be pretty easy to remove.
- pecans: Chopped pecans add a nice crunch, a hint of nutty flavor, and some added protein. You can use walnuts or hazelnuts instead.
- vanilla extract: I love adding vanilla extract to sweets – it adds flavor while also highlighting any other flavors.
- salt: A pinch of salt really compliments the sweetness of the chocolate.
- cocoa powder & espresso powder: The truffles are coated/rolled in a mixture of cocoa powder and espresso powder for color and even more flavor. The espresso powder is optional – no worries if you don’t have it!
Looking for another truffle recipe? Try these Biscoff brownie truffles!
How to Make Chocolate Avocado Truffles
You only need basic kitchen equipment to make these truffles, plus parchment or wax paper for easy cleanup.
1: Melt Dark Chocolate
Start by melting your chocolate chips/chopped chocolate bar. Place them in a microwave-safe bowl and microwave in 30 second intervals at 50% power, stirring between each interval, until smooth.
I recommend using a glass bowl, as it melts the chocolate more evenly (and the chocolate will be less likely to seize).
2: Mash Avocado, Mix & Chill
In another, medium-sized bowl, mash a small avocado. Pour most of the melted chocolate on top (reserving a little for topping later), then stir to mix. Add the vanilla extract, salt, and most of the crushed pecans (save a small amount for topping later). Mix well.
Cover the bowl with plastic wrap and place in the refrigerator to chill for about 30 minutes. (This will make it much easier – and less messy – to roll the truffles into balls.)
3: Assemble Avocado Truffles
Once you’ve chilled the truffle filling, it’s time to assemble them! Before you start, combine cocoa powder and espresso powder in a shallow bowl and stir well.
Next, use a small cookie scoop or tablespoon to scoop the chocolate avocado mixture into balls, rolling them in your palms to shape. Place each ball into the cocoa mixture and roll it around until it’s well-coated.
Then, place it onto a sheet pan covered with wax or parchment paper. Next, reheat the remaining melted chocolate in the microwave until it has a drizzly consistency. Using a spoon, drizzle over each truffle, then sprinkle the reserved chopped pecans on top.
Place the sheet pan in the refrigerator for 5-10 minutes to set the chocolate drizzle.
(Be aware that chocolate can easily absorb other scents/flavors from the fridge, so if you have anything in there that isn’t well-covered, I’d recommend chilling the truffles in airtight containers instead.)
Then, transfer truffles to an airtight container and store in the refrigerator until ready to eat!
How to Store Chocolate Avocado Truffles
Store avocado truffles in the fridge for up to 5 days, or in the freezer (in a freezer safe container) for up to 1 month.
These are best enjoyed at room temperature, so I recommend setting them on the counter 5-10 minutes before you enjoy them.
To thaw frozen truffles, transfer them to the fridge ahead of time, or leave them on the counter at room temperature until they’re no longer frozen.
There are lots of ways to customize this recipe! Here are some ideas:
- Use walnuts or hazelnuts instead of pecans
- Add shredded coconut to the filling
- Change the coating: use matcha powder, or add a hint of chili powder for a bit of spice
- Change the topping: drizzle melted white chocolate, nutella, or peanut butter on top
I prefer enjoying these at room temperature, so they’re a little warm and gooey. My husband says he likes them best chilled. Either way, I don’t think there’s a wrong way to eat them. 🙂
If you make these chocolate avocado truffles, I’d love if you shared your thoughts with a rating and comment below!
If you’re looking for more chocolate recipes:
- Easy S’mores Truffles (4 Ingredients)
- Dark Chocolate Pomegranate Bites
- Chocolate Filled Raspberries
- Chocolate Nutella Tarts
- Churro Custard Toast with Chocolate Drizzle
- No Bake Nutella Thumbprint Cookies
- Chocolate Nutella Strawberry Bites
Chocolate Avocado Truffles with Pecans
- 1 cup dark chocolate chips (or semisweet)
- 1 small avocado (mashed, about 2/3 cup)
- ½ cup pecans (crushed or chopped)
- ½ tsp vanilla extract
- pinch of salt
- 2 Tbsp cocoa powder
- 1 tsp espresso powder (optional)
- Place chocolate chips in a microwave-safe bowl (preferably glass). Microwave in 30 second intervals at 50% power, stirring between each interval, until smooth. Set aside.
- In a separate bowl, scoop the insides from the avocado and mash with a fork. (The measurement doesn't need to be exact, but it should be about 2/3 cup once mashed). Pour most of the melted chocolate (reserving about 3 tablespoons) into the bowl with the avocado and stir well. (The reserved melted chocolate is for drizzling/topping at the end, if desired. Cover it with plastic wrap and leave it on the counter for now).
- Add crushed pecans (reserving about 2 tablespoons for topping, if desired), vanilla, and salt to the chocolate avocado mixture and stir until well combined. Cover the bowl with plastic wrap and place in the refrigerator for 30 minutes to chill.
- Meanwhile, combine cocoa powder and espresso powder in a small, shallow bowl and stir well.
- After chilling, the truffle mixture should be somewhat easy to scoop and roll into balls. (If not, you may need to chill it longer). Use a small cookie scoop or tablespoon to scoop the chocolate avocado mixture into balls about 1 inch in diameter, rolling them in your palms to shape. Place each ball into the cocoa mixture and roll it around until it's well-coated. Then, place it onto a sheet pan covered with wax or parchment paper.
- If topping with chocolate drizzle and chopped pecans: reheat the reserved melted chocolate in the microwave until it has a drizzly consistency. (Avoid overheating, as it can scorch). Using a spoon, drizzle over each truffle, then sprinkle the reserved chopped pecans on top.
- Place the sheet pan in the refrigerator for 5-10 minutes to set the chocolate drizzle. Then, transfer truffles to an airtight container and store in the refrigerator until ready to eat!