OMG, these Chocolate Avocado Truffles with Pink Himalayan salt are so good. The richness of the avocado gives them a creamy texture, the dark chocolate will satisfy your chocolate craving, and the salt provides a super interesting and delicious spice. Oh, did I mention they are also vegan and gluten-free?


1 large ripe avocado

1/2 C. dark chocolate chips, dairy-free

1 tsp. pure vanilla extract

1/4 tsp. pink Himalayan salt

1/8 tsp. cayenne pepper (optional)

2 tbsp. cocoa powder, unsweetened


Scoop out the avocado flesh into a food processor. Pulse until smooth.

Put the chocolate chips into a large microwave-safe bowl and melt for 1 minute at 50% power. Stir and keep microwaving at 10-second intervals until melted, stirring each time.

Add the pureed avocado, vanilla, salt, and cayenne (if using) to the bowl. Mix well and put in the fridge for 1 hour.

Spread out the cocoa powder on a plate. Roll the cold mixture into 12 balls in 1 tbsp-sized amount and roll the balls in the cocoa powder.

Keep the truffles for up to 5 days in an airtight container in the refrigerator.


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