Ingredients:

  • 1 large ripe avocado (approx. 150g), pitted and peeled
  • 0.5 cup raw cacao powder (45g), sifted
  • 0.25 cup pure maple syrup (60ml)
  • 1 teaspoon pure vanilla extract
  • 1 pinch sea salt
  • 0.5 cup vegan dark chocolate (90g), melted for coating
  • 2 tablespoons unsweetened shredded coconut or extra cacao for dusting

Instructions:

  1. Place the scooped avocado flesh into a food processor and pulse until completely smooth with no visible green chunks.
  2. Add the sifted cacao powder, maple syrup, vanilla extract, and sea salt to the processor. Process for 30–60 seconds until a thick, glossy chocolate frosting consistency is achieved.
  3. Transfer the mixture to a shallow bowl, cover, and refrigerate for 40 minutes to allow the base to firm up.
  4. Using a small cookie scoop, portion the mixture into rounded tablespoons and roll between your palms to create smooth spheres.
  5. Dip each truffle into melted vegan dark chocolate or roll in extra cacao powder until fully coated.
  6. Place the finished truffles on a parchment-lined tray and refrigerate for 10 minutes to set the coating before serving.