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Chocolate Avocado Pudding Truffles

Chocolate Avocado Pudding Truffles


Chocolate Avocado Pudding Truffles


3 ripe avocados (~450g)

3–4 tbsp (60-80g) maple syrup

1/4 cup (65g) nut/seed butter (SunButter used)

1 tsp vanilla extract

1/2 cup (40g) cacao or cocoa powder

1/2 tsp salt

1 tsp instant coffee or espresso powder (optional)

1/4 cup (30g) shelled pistachios

1/4 cup (20g) unsweetened shredded coconut


  1. Scoop the avocados into a food processor. Add the maple syrup, nut/seed butter, and vanilla.
  2. Process until smooth. Let it go for a while, you don’t want any lumps of avocado.
  3. Add the cacao powder, salt, and instant coffee (if using).
  4. Process until combined.
  5. Freeze until firm enough to roll into balls (2-3 hours).
  6. Blend or finely chop the pistachios and coconut together.
  7. Roll the avocado chocolate mixture into balls.
  8. Coat in the pistachio coconut mixture.
  9. Enjoy! Keep in the refrigerator.

This Article And Recipe Adapted From This Site

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