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Chocolate and Raspberry Avocado Truffles
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4.41 from 5 votes

Chocolate Raspberry Truffles

These beautiful, vibrant and oh so chocolatey truffles are perfect for Valentines Day
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Dessert
Cuisine: Sweet
Servings: 16 truffles
Calories: 72kcal
Author: Whole Food Bellies


  • 140 grams dark chocolate I used 73% cacao which was perfect
  • 1/2 avocado
  • 1/4 cup mixed berries (I used a mix of blueberries raspberries, pomegranate and cherries but one variety of berry works great as well)
  • Pinch of salt
  • 2 tbsps pure maple syrup (use erythritol or liquid stevia to taste if keto)
  • 1/2 tsp pure vanilla extract
  • 1/3 cup freeze dried raspberries


  • Use a double boiler or a saucepan over low heat to melt the chocolate slowly. Make sure to stir regularly and take off the heat just before the chocolate is completely melted so it doesn't burn
  • Add the avocado, berries and vanilla to a food processor and process until smooth
  • Drizzle in the melted chocolate, a pinch of salt and the maple syrup and process until smooth
  • The mixture will be runny so place it into the freezer until workable - i.e. you can roll it into a ball without it losing its shape
  • While the chocolate is in the freezer make your raspberry dust. Place the freeze-dried raspberries in a blender and blend until it resembles a bright red dust (tip: don't open the blender and sniff the dust straight away as it will go all over your face and up your nose - although it does smell delicious)
  • Roll a heaped teaspoon of the chocolate mixutre into a ball and roll in the raspberry dust
  • Place in a dish lined with parchment paper and refrigerate until ready to serve


Although I used a mixture of berries for this batch - I have tried straight up strawberries and raspberries as well and they tasted fantastic.


Calories: 72kcal | Carbohydrates: 7.6g | Protein: 0.8g | Fat: 4.1g | Saturated Fat: 2.1g | Sodium: 19mg | Fiber: 2g | Sugar: 4.6g