Avocado Peanut Chocolate Truffles

Avocado Peanut Chocolate Truffles | Food & Nutrition | Stone Soup
Photo by Katie Schmidt

Did you know that an avocado has more than twice the amount of potassium as a banana? Avocados make a great butter substitute in baked goods when used in the right quantities!

Avocado Peanut Chocolate Truffles

Serves 18


  • 1 ripe avocado
  • 5 ounces dark chocolate or semi-sweet chocolate chips
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons brown sugar
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 2½ tablespoons unsweetened cocoa powder, divided


  1. Cut avocado, remove pit and mash the flesh with a fork until completely smooth and lump free.
  2. Melt chocolate slowly either in the microwave or on the stove; careful not to burn.
  3. Add avocado to melted chocolate.
  4. Stir in peanut butter, brown sugar, vanilla, salt and half of the cocoa powder.
  5. Refrigerate for 30 to 45 minutes.
  6. Scoop into rounds or form balls with your hands. Roll truffles in the remaining 1¼ tablespoon of cocoa powder.

Variations: Substitute 2 tablespoons fine minced almonds or other nuts for the peanut butter.

Ruth Lahmayer Chipps
Ruth Lahmayer Chipps, MS, RDN, CD, is a registered dietitian nutritionist at Black River Memorial Hospital in Black River Falls, WI, and provides medical nutrition therapy services, wellness programming, recipe development and media outreach for healthy living. She coordinates diabetes education programs, manages the website and blog for JacksonInAction.org, a community healthy living coalition, and produces Harvest of the Month education series. Ruth completed her nutrition degree at San Diego State University and master’s at Georgia State University in Atlanta. She is a former Academy of Nutrition & Dietetics spokesperson for the Atlanta region.