Ultra decadent Chocolate Avocado Pudding Truffles with the most heavenly texture and cruncy pistachio coconut coating. Vegan, paleo, and easy!
Sometimes you whip up a batch of chocolate ball things on a whim on a wednesday with a friend inspired by your favorite coffee shop and it turns out too good not to share. This was one of those times. Truffles just happened.
So I may have used black friday as an excuse to finally make the leap and upgrade my camera. And while the “business expense” funds were flowing I may have gotten a new macro lens too.
Rest in peace T5i, it’s been real.
Hello EOS R, I am loving you already.
With so many fun new photography toys, I really wanted to try shooting a slightly different style of video with more closeups and handheld shots. And it just so happens my friend Cathryn recently got a new camera too, so last week we transformed my living room into a video studio and shot a video of these truffles. The video is nowhere near perfect, but was really fun to shoot and edit (feedback welcomed!)
The truffles themselves however – perfect in the most decadent delicious way ♡
The idea for an avocado truffle came from one of my favorite local coffee shops here in St Pete. They sell exclusively gluten-free goodies, these heavenly little avocado balls among them. I try not to order one every time I go because $3 for two bites adds up, but it’s hard to resist.
Solution: make our own!
We did tweak the ingredients a bit:
- included SunButter for an extra lush texture
- reduced the sweetness for a darker chocolate flavor
- added coffee because chocolate + coffee forever
- and coated them in pistachios instead of almonds (instantly qualify as Christmas-y)
The texture of these Chocolate Avocado Pudding Truffles is similar to a ganache truffle. They hold their shape in the fridge, but when you bite in it’s instantly DREAMY. Like the spoon-free version of avocado chocolate pudding in a bite-sized ball.
They might not be a gingerbread house with snowy frosting and candy cane sprinkles and a cookie family living inside. But they might be better…
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Ultra decadent Chocolate Avocado Pudding Truffles with the most heavenly texture and cruncy pistachio coconut coating. Vegan, paleo, and easy!
Ingredients
- 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
Instructions
- Scoop the avocados into a food processor. Add the maple syrup, nut/seed butter, and vanilla.
- Process until smooth. Let it go for a while, you don’t want any lumps of avocado.
- Add the cacao powder, salt, and instant coffee (if using).
- Process until combined.
- Freeze until firm enough to roll into balls (2-3 hours).
- Blend or finely chop the pistachios and coconut together.
- Roll the avocado chocolate mixture into balls.
- Coat in the pistachio coconut mixture.
- Enjoy! Keep in the refrigerator.
Nutrition
- Serving Size: 1 truffle
- Calories: 145
- Sugar: 4g
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 11g
- Fiber: 5g
- Protein: 3g
Keywords: vegan, paleo, easy, recipe, dessert, bite, bliss ball, snack
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