Chocolate Avocado Pudding Truffles

Sometimes you whip up a batch of chocolate ball things on a whim on a wednesday with a friend inspired by your favorite coffee shop and it turns out too good not to share. This was one of those times. Truffles just happened. So I may have used black friday as an excuse to finally make the leap and upgrade my camera. And while the “business expense” funds were flowing I may have gotten a new macro lens too.

With so many fun new photography toys, I really wanted to try shooting a slightly different style of video with more closeups and handheld shots. And it just so happens my friend Cathryn recently got a new camera too, so last week we transformed my living room into a video studio and shot a video of these truffles. The video is nowhere near perfect, but was really fun to shoot and edit (feedback welcomed!)


  • 3 ripe avocados (~450g)
  • 3-4 tbsp (60-80g) maple syrup
  • 1/4 cup (65g) nut/seed butter (SunButter used)
  • 1 tsp vanilla extract
  • 1/2 cup (40g) cacao or cocoa powder
  • 1/2 tsp salt
  • 1 tsp instant coffee or espresso powder (optional)
  • 1/4 cup (30g) shelled pistachios
  • 1/4 cup (20g) unsweetened shredded coconut


  1. Scoop the avocados right into a meals processor. add the maple syrup, nut/seed butter, and vanilla.
  2. manner until easy. permit it cross for a while, you don’t want any lumps of avocado.
  3. add the cacao powder, salt, and on the spot espresso (if the usage of).
  4. technique till blended.
  5. Freeze till firm enough to roll into balls (2-3 hours).
  6. combination or finely chop the pistachios and coconut together.
  7. Roll the avocado chocolate aggregate into balls.
  8. Coat in the pistachio coconut aggregate.
  9. enjoy! maintain within the refrigerator.

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