Chocolate Avocado Protein Truffles

Valentines Day truffles? Or everyday truffles? These are fudgy, rich, indulgent, packed with some awesome wholefood ingredients and simple to make. Put aside the date based energy balls for two minutes and whip up some chocolate deliciousness. These are pretty much the consistency of chocolate ganache and soften a little more if you take them out of the fridge in advance of eating them. I rolled mine in ground salted pistachios for the pop of colour, crunch and the kick of salt. The end result was positively magical.

You could dust them in some freeze dried raspberries, toasted coconut or ground nuts of choice if you prefer.

I’ve made quite a few versions of these over the years with varying ingredients and quantities of the named ingredients. The Pulsin chocolate protein powder works really well, not hindering the texture at all but giving them a little more structure as it absorbs a little of the moisture. I’ve seen similar truffles made without nut butter or coconut oil but I like that the coconut oil also provides a little more structure as the mixture chills. You want ganache like texture but not to the point where they literally melt between your fingertips!

I’m sure you could freeze these, I’m yet to try. You’ll just have to let them thaw a bit before digging in or you’ll have to gnaw at them…not the most ideal but they would definitely last a little longer!

Chocolate Avocado Protein Truffles

Print Recipe
By Serves: 20 Prep Time: 1 hour


  • 3 ripe avocados (approx. 400g peeled and stone removed)
  • 125ml (½ cup) maple syrup
  • 65g nut butter of choice; I used hazelnut butter, peanut butter, almond or cashew are all good options!
  • 40g cocoa or raw cacao powder
  • 30g Pulsin Chocolate Pea Protein
  • 3 tbsp (45g) coconut oil, melted and allowed to settle to room temp.
  • 2 tsp vanilla extract
  • ½ tsp Pink Himalayan Rock Salt
  • 40g shelled pistachios



Blend together avocados through salt in a food processor until perfectly smooth!


Place into the freezer for an hour or two stirring up half way through before rolling the truffle mix into balls. Place into the fridge on a plate lined with baking paper.


Blitz the pistachios in your now clean and dry food processor.


Roll the truffles in the ground pistachios.


Store in the fridge for up to five days or freeze for up to one month.


Best served at room temperature; remove from the fridge 5 to 10 minutes before serving.

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