This post may contain affiliate links. For more information, read my disclosure policy.

Healthier chocolate truffles? Yes, it can be done! These Chocolate Avocado Truffles are made with no cream – just chocolate and avocado! All you need is a food processor and a few simple ingredients to make them.

Pin it now to save for later

Pin Recipe
Plate full of chocolate avocado truffles with different toppings

If you’ve been following along, you are well aware of my avocado obsession at this point. And while I love adding avocado to all my dinners and many of my desserts, my new favorite thing to do with the green wonder is to make healthier desserts like these avocado and chocolate truffles.

I was inspired to make these truffles after discovering avocado can replace butter and other fats in many recipes. Avocado has a rich and buttery texture, but it also has a very mild flavor, making it easy to mask in sweet recipes. If you are new to the idea of avocado truffles, I can promise that you can’t even tell it’s in there!

Avocado Replaces the Cream in These Healthier Chocolate Truffles

Truffles usually are made with heavy cream and chocolate. To make vegan truffles, you can swap the cream for avocado and mix it with chocolate to create a ganache-like texture. When it’s chilled, it firms up and has a rich, chocolatey texture and flavor. 

You can do so much with the outside of the truffles: dip them in chocolate, roll them in powdered sugar, cocoa, coconut, nuts, sprinkles…the ideas are infinite. I go with a simple coating: just an easy roll in chocolate sprinkles. 

If you have a food processor and a ripe avocado on hand, you can make these truffles!

Overhead shot of ingredients for chocolate avocado truffles


  • Small avocado – or just under ½ cup mashed avocado
  • Semi-sweet chocolate chips – use a high-quality brand like Ghiradelli or Guittard
  • Vanilla
  • Coating – Chocolate sprinkles, coconut, cocoa or powdered sugar for rolling

How to Make Chocolate Avocado Truffles

1. Blend: Blend the avocado in a food processor until it’s smooth.

2. Melt: In a microwave-safe bowl, melt the chocolate chips in the microwave in 30-second intervals, stopping to stir between each, until it’s smooth.

3. Stir: Stir the avocado and vanilla into the melted chocolate, and then chill the mixture until it’s firm.

4. Scoop: Line a cookie sheet with wax paper. Place your topping in a small bowl. Using a one tablespoon cookie scoop, form the chilled chocolate and avocado mixture into balls. Roll each one in your desired topping and then place them on the cookie sheet.

5. Chill: Chill the truffles until you ready to serve them.

Six photos showing the process of making chocolate avocado truffles

Truffle Coating Ideas

I love the chocolate sprinkles, but you can coat your truffles with all kinds of things:

  • Cocoa powder
  • Powdered sugar
  • Sweetened coconut flakes
  • Crushed nuts like peanuts, almonds, or walnuts
  • Drizzle them with melted chocolate or white chocolate
  • Different colored sprinkles
Close up of chocolate avocado truffles with top one cut in half to show inside filling


Can you taste the avocado in the truffles?

I can’t really tell the avocado is even in them! There is maybe a hint, but I think it complements the chocolate. You may be able to taste the avocado more after the truffles have sat in the fridge for a few days, but I think they still taste great.

How long do chocolate avocado truffles last?

Keep them in the refrigerator in an airtight container. I think they’re best enjoyed within three to four days.  Of course, I still love regular chocolate truffles, but those are a one-in-a-while treat. These avocado and chocolate truffles are healthier, so I feel like I can make them more often. I love to make a batch to keep in the fridge – they’re the perfect chocolate fix when you get a craving. Give them a try – I think you will love them, too!

Other Sweet Treats

Close up shot of chocolate avocado truffles with sprinkles and coconuts on the outside

Chocolate Avocado Truffles

3.75 from 32 votes
A rich chocolate truffle with less fat and calories thanks to a secret ingredient: avocado!
Prep Time 30 minutes
Total Time 30 minutes
Yield 10 truffles
Serving Size 1 truffle


  • 1 small avocado just under ½ cup mashed
  • 1 cup semi-sweet chocolate chips use a good brand; I like Ghiradelli or Guittard
  • ½ teaspoon vanilla
  • Sprinkles, cocoa, powdered sugar, or coconut for rolling
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!


  • Place avocado in a food processor and blend until smooth. Meanwhile, add chocolate chips to a microwave safe bowl and melt for 1 1/2 – 2 minutes, stirring every 30 seconds. Once chocolate is melted and smooth, stir in avocado and vanilla. Cover with plastic wrap and chill until firm, at least a few hours. (I forgot to add the vanilla in mine, but they were still good! Do what you’d prefer.)
  • Line a cookie sheet with waxed paper. Place sprinkles in a dish for rolling. You can also use cocoa powder, powdered sugar, or sweetened coconut, if you prefer. Use whatever you would cover regular truffles in! Use a 1 tablespoon cookie scoop to scoop balls of the chocolate mixture. Roll into even sized balls. Roll in topping, place back on cookie sheet. Chill until ready to serve.

Recipe Nutrition

Serving: 1truffle | Calories: 137kcal | Carbohydrates: 11g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 200mg | Fiber: 3g | Sugar: 7g | Vitamin A: 38IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Close up shot of chocolate avocado truffles with sprinkles and coconuts on the outside with recipe title on top of image

A healthier truffle does exist! These Chocolate Avocado Truffles are made with no cream – just chocolate and avocado!

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


    1. I didn’t, but sometimes chips can be tricky, especially if they’re a little old. Chocolate is easier than white, but if you feel more comfortable you can add 1/2-1 teaspoon of oil or crisco when you start melting the chips!