Avocado Truffles

This recipe is from the book, The Beauty of Dirty Skin, by Dr. Whitney Bowe

Course Dessert
Prep Time 10 minutes
Chill time 1 hour
Total Time 10 minutes
Servings 6
Calories 170 kcal


  • 4 oz dark chocolate, at least 70% cacao coarsely chopped
  • 1-2 ripe avocados*. peeled, pitted, and mashed
  • pinch sea salt
  • 2 tbsp unsweetened cocoa powder


  1. Melt the chocolate in a heatproof bowl over a pot of boiling water. 

  2. Remove bowl from heat and mix in the avocado and sea salt. Combine well- the mixture should be quite thick. Cover the bowl and chill until the mixture can be rolled into balls, about 1 hour. 

  3. Sprinkle the cocoa powder on a piece of parchment paper. Use a melon baller or a spoon to form the truffles into 3/4-inch balls. Roll each truffle in cocoa powder, then arrange them in a single layer on a serving plate or dish.

  4. Refrigerate until ready to serve.

Recipe Notes

*I used 2 medium sized avocados. If your avocados are large, you may want to start with just one, and adjust to a bit more for the right consistency.