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Spicy Avocado Truffles (Dark Chocolate)

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    Alyssa Workman

Avocado truffles spiced up - literally. Creamy dark chocolate avocado truffles with a touch of cayenne to add a little kick in each bite.

Avocado truffles laid out on a table.

I’m so excited about this healthier twist on dark chocolate truffles! Instead of heavy cream and butter (used in traditional truffles) this recipe uses avocado, making it the perfect vegan dessert. Using avocado gives you that buttery, rich texture you expect when biting into a truffle. You won’t even taste the avocado in these truffles!

Adding some spice to these truffles takes this recipe to a whole new level. I used cayenne pepper in this recipe to add a touch of heat. A little heat and chocolate go well together because the spiciness balances well with the richness and makes the chocolate flavor more complex. If you aren’t a fan of spicy foods, you can easily make this recipe without the cayenne and it will be just as delicious.

The best part? These homemade avocado truffles are a no-bake dessert, only contain a handful of ingredients, and will only take 10 minutes of work.

Avocado truffles stacked next to a napkin and cacao powder.

How to make spicy avocado truffles

Melt dark chocolate - The easiest way to melt the chocolate is in the microwave in increments of 30 seconds. Stir the chocolate between each interval until it is fully melted and smooth. Make sure not to burn the chocolate because that can change the consistency. 

You can also use a double broiler to melt the chocolate. A double broiler is simply one pot stacked inside of another. Fill a medium sized pot a little less than halfway with water and bring to a simmer. Place the chocolate in a smaller pot and put the small pot inside the medium sized pot. The water underneath the small pot will gradually melt the chocolate. Stir continuously as the chocolate melts.

Mash avocado - Scoop the avocado into a small bowl and mash it with a fork. The mashed avocado should be very smooth so the truffles aren’t lumpy. You can alternatively use a food processor to blend the avocado for an even smoother consistency. Use an avocado that is very ripe or even overripe. Sometimes you can find overripe avocados discounted at the grocery store if you’re in a pinch and can’t wait for your avocado to ripen naturally.

Stir together - Stir the mashed avocado into the chocolate then add the remaining ingredients. I recommend starting with about ½ tsp cayenne pepper, tasting, and gradually adding more cayenne until you reach your desired spiciness.

Chill - Place the truffle mixture in the fridge for about 20-30 minutes until it is firm to the touch. You can also place it in the freezer to expedite the process, but keep in mind the outside will firm up quicker than the inside. Make sure the truffle mixture is firm all the way through before moving to the next step.

Form truffles - Scoop a heaping tablespoon of the truffle mixture and roll it between the palms of your hands until each truffle is formed and smooth. Your hands will be a bit messy, but it will be worth it! You will get about 14 truffles.

Roll in cacao powder - Place the cacao powder in a bowl and roll each truffle until coated. See the substitutions and modifications section below for ideas to use in place of the cacao powder.

A bowl of unmelted chocolate on top and the melted chocolate on the bottom.
A bowl of un-mashed avocado on top and mashed avocado on the bottom.
A bowl of unmixed ingredients on top and mixed ingredients on the bottom.
Rolled avocado truffles before being covered in cacao powder.
Rolling avocado truffles in cacao powder.

Don’t like spicy chocolate? No problem!

These avocado truffles can easily be made without the cayenne pepper if you aren’t a fan of spicy foods. Just follow the recipe like normal and omit the cayenne pepper!

Substitutions and modifications

  • I used 72% dark chocolate for a more bittersweet truffle, but if you prefer something sweeter, try 65% dark chocolate or add a bit of honey or maple syrup.
  • Make these sugar free by using unsweetened chocolate and adding stevia or monk fruit sweetener.
  • Roll the truffles in shredded coconut, cacao nibs, peanut butter powder, matcha powder, or finely chopped nuts instead of cacao powder. Or, don’t roll them in anything at all and sprinkle a bit of sea salt on top of each truffle.
Avocado truffles spread out on a table.

Save money when grocery shopping

It’s not always necessary to buy organic produce. The Environmental Working Group (EWG) is a great resource that releases a Dirty Dozen list (produce that farmers use the most pesticides on) and a Clean Fifteen list (produce that has the lowest levels of pesticides) each year.

Thankfully, avocados are #1 on the Clean Fifteen list, meaning you can save some money and buy conventionally grown avocados instead of spending the money on organic avocados!

How to store avocado truffles

Store the avocado truffles in the fridge for up to 5 days or in the freezer for up to 2-3 months. If freezing, be sure to thaw the truffles before eating.

If you make these avocado truffles, be sure to leave a star rating and a comment below. I would so appreciate your feedback!
Tag me @__thecleankitchen on Instagram so I can feature your Clean Kitchen creations!

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Prep Time: 30 mins
Cook Time: 0 mins
Total Time: 30 mins
Yield: 14 truffles


  • 8 oz dairy free dark chocolate (I like Enjoy Life, Hu chocolate gems, or Lily’s)
  • 1 medium ripe to overripe avocado
  • ½ tsp pure vanilla extract
  • Large pinch of sea salt
  • ½ tsp - 1 tsp cayenne pepper
  • 2 Tbsps cacao powder


  1. Melt the chocolate in a large microwave safe bowl in increments of 30 seconds, stirring between increments, until chocolate is fully melted.
  2. In a separate bowl, mash the avocado until smooth and no lumps are visible. Then, stir the mashed avocado into the melted chocolate.
  3. Add the vanilla, salt, and cayenne pepper into the chocolate avocado mixture. Stir well until all ingredients are combined. Taste and add more cayenne if you desire more heat. I recommend starting with ½ tsp and gradually adding more as your heat tolerance allows.
  4. Place the truffle mixture in the fridge for 20-30 minutes or until it’s firm to the touch. Once chilled, form the truffles by rolling a heaping tablespoon at a time between the palms of your hands until they are smooth. Don’t be afraid to get your hands messy!
  5. Place the cacao powder in a bowl and roll each truffle until coated.
  6. Store truffles in the fridge. Serve at room temperature for a softer truffle or right out of the fridge for a more firm truffle.