Chocolate Avocado Truffles with Blueberries

I’ll admit it, a lot of the recipes I post are complex. But not this one. This is the recipe you need when you just have to bite into something rich and chocolatey, and you don’t want to bake or cook. Plus these cute little treats are hiding avocado and fresh fruit, which makes them feel almost healthy. So if you need an easy way to fulfill that chocolate craving, stop here for some chocolate avocado truffles with blueberries.

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Chocolate and blueberry is one of those underrated flavors combinations. You always hear about chocolate paired with the other berries – raspberries, strawberries, even cherries. But for some reason, blueberries are left out. Personally, I don’t get it. I think the sweet and tart flavor of these mid-summer berries perfectly complements the bitter richness of a super dark chocolate. And my goal with these truffles was to show that off.

What You Need to Get Started

You can easily find all of the ingredients for these Chocolate Avocado Truffles at your grocery store. You can also order online using Amazon Pantry, or try Amazon Fresh for grocery delivery.

• Produce: Avocado, Blueberries
• Pantry: Semi-sweet chocolate chips, Cocoa powder, Coconut sugar, Confectioner’s sugar
• Equipment: Glass mixing bowls, Silicone spatula, Potato masher or Pastry blender, Cookie scoop, Parchment paper

Let’s Make Chocolate Avocado Truffles

To get started, you’ll have to do the only cooking in this entire recipe, and that’s just to melt the chocolate chips in the microwave. You can also do this using a double boiler, but the microwave is just so quick and easy.

Add the chocolate chips to a heat-safe bowl, and grab you silicone spatula. You’ll want to melt the chips, but not scorch or burn them. To make sure you don’t overdo it, cook them in 30 second increments, and stir after each. Once the chips all lose their shape when you stir, they are ready.

Set the bowl aside to let the chocolate cool slightly. Meanwhile, prepare your avocado. Carefully, cut it in half vertically, around the pit. Then remove and discard the pit. If it’s a little stuck, tap your chef’s knife into the pit, and then gently twist to remove it.

Smash it using a potato masher, a pastry blender, or even a fork until it’s smooth. The potato masher and pastry blender will give you a bit more leverage, which helps a lot if you have a harder avocado. You can also add it into a food processor to make it super smooth.

Add in the cocoa powder and the coconut sugar. The cocoa will add some extra decadent chocolate goodness. The coconut sugar adds just a touch of sweetness, in a natural way. It doesn’t taste like coconut at all, but if you prefer regular sugar or a different substitute, that will work too!

Then add in the melted chocolate. Make sure you scrape it all out of the bowl, so you don’t lose any. Mix everything together in the bowl, stirring and folding until it’s all smooth and combined.

Finally, you can fold in the blueberries. Make sure they are dry after you wash them, since you don’t want to add any extra water into the truffles. Then, use a spatula and a folding motion to evenly distributed them all throughout.

Once it’s all combined, cover the bowl with plastic wrap (or try a reusable stretchy silicone lid) and place it in the fridge for at least half an hour. If you want to make this part ahead, you can leave it in the fridge for a couple days.

After the chocolate is chilled, it will be easier to scoop and shape into balls. Use a cookie scoop for the quickest truffles. However, you can also use a large spoon, and roll them into balls, or a smaller tool like a melon baller for mini truffles.

Set up a tray or plate by lining it with parchment paper. In a small bowl, combine the confectioner’s sugar and cocoa powder to make a chocolate sugar. With each truffle you scoop, add it to the sugar and roll it around. Then place it on the parchment.

Don’t worry if they are not perfectly round balls. The blueberries will make them a little bit lumpy, and that’s totally fine. In fact, it helps the sugar stick in a fun pattern, instead of covering the entire truffle.

If you prefer yours more round and coated, skip the step to fold in the blueberries. instead, use your hands to roll the chocolate balls around the berries, so they are completely hidden inside.

How to Serve These Truffles

This recipe makes a nice batch of 10-12 of these large truffles, but if you make smaller ones, you can get even more bite-sized pieces. I like to keep them in the fridge, in a sealed container, so it’s easy to grab one when I want a little bit of a sweet bite.

You can also use these as part of a larger dessert. Add them to a cookie tray as a gluten-free option. Some other fun and fruity cookies you can use are cherry chocolate chip or apple cider caramel stuffed snickerdoodles.

For a quick snack to solve a chocolate craving, you can pair a couple of these truffles with a fun drink. Try a chocolate turtle martini, an amaretto old fashioned, or for something cozy without alcohol, a chai white hot chocolate.

Use Up Leftover Ingredients

• Avocado is a great healthy fat, and pairs wonderfully with chocolate. Try these vegan triple chocolate muffins.
• Blueberries are such a fun fruit, and you can use them in a blueberry french toast casserole, or these fun blue cookies!
• Coconut sugar is my favorite refined sugar alternative, especially for smoothies, like this vegan chai latte green smoothie.

Special Equipment

• Glass mixing bowls
• Silicone spatula
• Potato masher or Pastry blender
• Cookie scoop
• Parchment paper

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• Square plate
• Trivet
• Striped tea towel
• Small bowl