These delicious avocado chocolates have a satisfying creamy texture. They’re easy to make and perfect when you’re in the mood for a nutrient-dense dessert.
Ingredients and Substitutions
I like to use chopped dark chocolate when making these treats, but you can substitute any type of chocolate you prefer. Or you can use chocolate chips if you’d rather save a little bit of time and skip the step of chopping the chocolate.
Fresh avocado gives these chocolates their luscious, creamy texture. Avocado is loaded with nutrients such as monounsaturated fats, fiber, potassium, and vitamin K.
I like to add a small pinch of sea salt topping to these chocolates to enhance the other flavors. You can omit the salt if you prefer, or substitute other toppings such as finely chopped nuts or seeds.
How to Make Avocado Chocolates
Start by adding the chopped dark chocolate to a pot on the stove set to low heat. Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.
Next you’ll slice the avocado in half, remove the pit, and scoop the flesh into a food processor or blender. Add the melted chocolate to the food processor or blender.
Blend to combine.
Transfer the chocolate avocado mixture to a bowl, then place it in the fridge to chill for 25-30 minutes or until it’s solid enough to hold its shape.
Scoop out 1 heaping tablespoon of the chocolate avocado mixture, then use your hands to shape it into a ball before placing it on a plate or sheet pan lined with parchment paper or a silicone baking mat. Immediately add a small sprinkle of sea salt on top, if desired. Repeat this process with the rest of the chocolate avocado mixture (you should end up with 12 balls).
Place the plate or sheet pan of chocolates in the fridge to chill for at least 15 minutes before serving.
Storage and Freezing
Store in an airtight container in the fridge for up to five days or in the freezer for up to three months. Defrost at room temperature or in the fridge before serving.
More Chocolate Recipes to Try
- These almond chocolate clusters are a simple and nutritious treat.
- These chocolate covered apricots make great homemade gifts.
Avocado Chocolates Recipe
Equipment
- Parchment paper or silicone baking mat
- Food processor or blender.
Ingredients
- 1 1/2 cups chopped dark chocolate (or substitute any type of chocolate you prefer)
- 1 medium avocado (about 1/3 cup avocado flesh)
- Optional topping: sea salt
Instructions
- Add the chopped dark chocolate to a pot on the stove set to low heat.
- Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.
- Slice the avocado in half, remove the pit, and scoop the flesh into a food processor or blender.
- Add the melted chocolate to the food processor or blender.
- Blend to combine.
- Transfer the chocolate avocado mixture to a bowl, then place it in the fridge to chill for 25-30 minutes or until it’s solid enough to hold its shape.
- Scoop out 1 heaping tablespoon of the chocolate avocado mixture, then use your hands to shape it into a ball before placing it on a plate or sheet pan lined with parchment paper or a silicone baking mat.
- Immediately add a small sprinkle of sea salt on top, if desired.
- Repeat steps 7-8 with the rest of the chocolate avocado mixture (you should end up with 12 balls).
- Place the plate or sheet pan of chocolates in the fridge to chill for at least 15 minutes before serving.
Notes
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Store these chocolates in an airtight container in the fridge for up to five days or in the freezer for up to three months. Defrost at room temperature or in the fridge before serving.
Nutrition
