Vegan Chocolate Avocado Truffles Coconut (Printer-Friendly)

Silky smooth chocolate avocado centers rolled in coconut for a luxurious vegan treat.

# What You Need:

→ Truffle Base

01 - 1 large ripe avocado, peeled and pitted
02 - 7 oz vegan dark chocolate, chopped
03 - 1 teaspoon pure vanilla extract
04 - Pinch of sea salt
05 - 2 tablespoons maple syrup

→ Coating

06 - 0.5 cup unsweetened shredded coconut

# Steps:

01 - Melt the vegan dark chocolate in a heatproof bowl set over a pan of simmering water using a double boiler method, or in the microwave in 30-second bursts, stirring until completely smooth.
02 - In a medium bowl, mash the avocado thoroughly with a fork until completely smooth and creamy with no lumps remaining.
03 - Add the melted chocolate, vanilla extract, sea salt, and maple syrup to the mashed avocado. Mix until fully combined and the mixture appears glossy and uniform.
04 - Cover the bowl and refrigerate for at least 40 minutes, or until the mixture is firm enough to scoop with a spoon.
05 - Place the shredded coconut in a shallow dish for rolling the truffles.
06 - Scoop out heaping teaspoons of the chilled chocolate mixture and roll into balls using the palms of your hands.
07 - Roll each truffle in the shredded coconut until evenly coated on all sides.
08 - Place the finished truffles on a parchment-lined tray and refrigerate for at least 10 minutes before serving.

# Expert Suggestions:

01 -
  • Simple to make with just 6 ingredients
  • No baking required—perfect for hot days
  • Healthier alternative to traditional truffles
  • Avocado adds creaminess without dairy
  • Naturally vegan and gluten-free
02 -
  • Use very ripe avocados for the smoothest texture
  • Make sure your chocolate is at room temperature before mixing with avocado to prevent seizing
  • If the mixture is too soft to roll, place it in the freezer for 5-10 minutes
  • Wet your hands slightly when rolling the truffles to prevent sticking
  • Store in an airtight container in the refrigerator for up to 5 days
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