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…
WATCH HOW TO
Chocolate Avocado Pudding Truffles
- Prep Time: 00:10
- Cook Time: 2:00 (chilling time)
- Total Time: 2 hours 10 minutes
- Yield: 12 truffles 1x
- Category: chocolate
- Method: no bake
- Cuisine: american
Description
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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That’s so exciting you got a new camera! Honestly before I even read the post, I was struck with how amazing the photography is for these!! Absolutely gorgeous 🙂
Ahhh I am having so much fun with it, it’s totally been a game changer🤗 And THANK YOU for noticing!
I still have never tried using avocado in a dessert! These look totally delicious Natalie! xx
Whaaaaaaat??😳 Jess this is not okay, you need to do something avocado + chocolate and SOON!
Really awesome video! I think it is the best so far!
Wow you are so sweet, thanks for the feedback Maria!
Mmmm yum!! These look amazing Natalie. I can’t wait to make, and more importantly eat, these!😄
Haha yes that’s definitely the best part! Although the making and stealing bites along the way is pretty good too😋
Yay!! New lens is SO exciting! And I have that same macro lens, isn’t it freaking awesome?? I remember when I got it myself, it was like Christmas, haha! The pics look awesome and it’s also what I use when I do closeups in videos….whenever that happens…*eyeroll, lol. Ok, so these truffles, holy moly, not even kidding, my mouth legit started watering because of the texture. It looks SO creamy and your title of pudding, honestly couldn’t be more perfect. The texture looks straight up creamy, smooth, magical. I am not even a chocolate avocado pudding fan normally but these look 100% promising and the fact that you rolled them all in pistachios….quickly becoming my favorite nut almost beating pecans these days, lol, they are just so pretty. Awesome recipe Natalie and the video is superb. Looks like your style but with more WOW, great job!
★★★★★
Goal for 2019: VIDEO!! I want to see more of your beautiful videos again, plus now without the cookbook to distract you’ll have more time for that🤗 But yes the new lens has been a total game changer for photo and video! I adore it, my 50mm is already feeling the neglect lol. We wanted to do hazelnuts to coat but couldn’t find them, I think pistachios were an even better choice💚
I added a few drops of mint essential oil, to cover the avocado taste (and because mint + chocolate is one of my fav combo), and rolled into grounded cocoa nibs and crushed candy canes to please the kids.
I loved the smooth texture, but to get firmer and less goey truffles without having to eat them frozen, I would recommend using coconut butter instead of sunbutter.
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Oooh I love the sound of your minty version, I bet they are adorable! And thanks for the feedback–personally I like them soft but yes coconut butter or even some coconut oil would help them be more firm too. Or the freezer😊
Can you freeze these before make into balls? I made them this afternoon and they are in the freezer to firm up but I have to go out this evening and won’t have time to make the balls.
Hmm you should probably leave it in the fridge if it’s going to be a while, otherwise it will freeze TOO solid to roll!
Thanx. I had already put it in the freezer, so now I am slowly, very slowly:) rolling them as the mass softens. Going to be a long job, but they seem to be turning out ok. I think next time I will put in the int flavour too just to take the edge off the avo flavour. Great recipe, thanx for sharing.
Aww sorry I didn’t catch ya in time🙈 But I hope they still turn out well!
OK not sure if I did them completely right. I did freeze it and then pop it in the fridge before I made them. Trying to roll them into balls was a massive undertaking. Do you think it is because I froze it first? Oh what a mess. Is that normal? They still taste delicious!!! 😄
Hmm by massive undertaking you mean too hard to roll or too soft?
Too soft I guess! Lol. It still worked they just looked a little wonky compared to the pictures 😂, yes! I’m on the causeway to Treasure Island! Less than a mile from Craft!
That’s amazing! Maybe I’ll see ya there sometime 🙂
Omg!!! I just saw this a Craft Kafe recipe!!! No way! Right down the street from my house!!
Really😮😮 You are in St Pete too?
I made this recipe and it tasted really avocado-y. Will not make again.
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Aw so sorry to hear that. I guess avocado in desserts isn’t for everyone🤷🏻♀️
I just made it for a party today (tripled the ingredients) and it went in 10 minutes. Thanks for the recipe!
★★★★★
YAY!! That is wonderful to hear, I am so happy they were a hit🤗
Hello there, the taste is amazing but unfortunately rolling them into balls was a total failure. I left the batch in the freezer for up to 4 hours but they were still sticky and no good for rolling!
Try using a cookie scoop! Hands are warm and make it melt, that might be easier 🙂
I really wanted these to be so delicious (I probably had extra saliva production for entire duration of cooking)…. but I just have to be straight – this combo of ingredients/flavours and textures does not taste good or better put: does not complement each other and does not balance together. It looks terrific for IG pictures though.
I had no problems rolling these into balls (not my first truffles) and I don’t have problem with avocado taste -> (I feel mentioning for ladies who have too much of avo taste – maybe you picked overripe avocados, try to go for firm/perfectly ripe HASS avocado, must not be mushy or soft, should be just perfectly prime ripe ones ). Anyway, back to the topic: I just feel like I wasted s*** loads of expensive quality ingredients (like pistachios, barrel aged maple syrup, premium cocoa powder, organic nut butter, organic vanilla, etc.) for really just some sort of fatty cocoa puree rolled in nut flakes. The texture is nothing “similar to a ganache truffle” if you ever had real ganache truffle. There is no sensation of this slowly melting on your tongue as you chew it, it is just straight buttery mass. I know some ladies offered coconut oil, and that will make them more solid when chilled, but this is just one unhealthy fat bomb that doesn’t even taste good or feel good. Sorry Natalie, this one really is not a winner.
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I’ve taste tested these on many chocolate loving friends and family members and they all love them, but sorry they didn’t work out for you Maria!