Description
Ultra decadent Chocolate Avocado Pudding Truffles with the most heavenly texture and cruncy pistachio coconut coating. Vegan, paleo, and easy!
Ingredients
Scale
- 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