Avocado Truffles


Lara Ferroni


  • 4 ounces 70% dark chocolate, coarsely chopped
  • 3 tablespoons pureed avocado, fresh or frozen and defrosted
  • Pinch of sea salt
  • 1/8 unsweetened cocoa powder


  1. Melt chocolate in a double boiler over a pot of boiling water or in a bowl over warm water. Stir in avocado and salt. As you stir, it should thicken to a frosting-like texture.

  2.  Cover and chill bowl until ganache thickens, about 25 minutes. Using a melon baller, scoop bite-size pieces of ganache and roll them in your hands to form balls. If balls just aren’t forming, refrigerate ganache for 30 minutes more.

  3.  Place cocoa powder in a small bowl, then roll each of the truffle balls in cocoa powder to coat. Store them in a cool spot or in an airtight container in the refrigerator.

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  • For a different taste, add a few drops of peppermint extract, or roll truffles in toasted coconut.
  • Yield: 12 truffles

Nutritional Information

Calories per serving: 62
Fat per serving: 5g
Saturated fat per serving: 2g
Cholesterol per serving: 0mg
Fiber per serving: 2g
Protein per serving: 1g
Carbohydrates per serving: 5g
Sodium per serving: 5mg
Iron per serving: 1mg
Calcium per serving: 8mg

This Recipe Is

Adapted from An Avocado a Day: More Than 70 Recipes for Enjoying Nature’s Most Delicious Superfood. Copyright 2016 by Lara Ferroni. All rights reserved. By permission of Sasquatch Books.