You're 4 ingredients away from decadent chocolate truffles — no candy-making experience needed

The secret? It's hiding in the produce department . . .

By Ashlie D. Stevens

Food Editor

Published May 2, 2022 5:45PM (EDT)

Homemade chocolate truffles with cocoa and coconut (Getty Images/Arx0nt)
Homemade chocolate truffles with cocoa and coconut (Getty Images/Arx0nt)

Weekday Plants is a weekly recipe column from Salon Food that centers on easy-to-make and adaptable vegan meals.

As I've attempted to weave more vegan meals into my day-to-day life, one particular course has eluded me. Need me to bring a side? Let me introduce you to this gorgeous cold noodle salad coated in a coconut-tahini sauce. Looking for comfort food? Perhaps my spring chickpea pasta. But when it came to dessert — which I love with all my being — I found myself stumped. 

I'm not a great baker in the first place, but the process of veganizing some of my go-to's, such as flourless chocolate cake and my mom's chocolate chip cookies, has been like a never-ending science experiment. While I'm definitely getting closer, my sweet tooth still needs to be sated. Enter: These easy-as-pie chocolate truffles. 

Related: The best 10-minute vegan breakfast starts with instant rice and canned coconut milk

The main base for these truffles is actually avocado. If you've only ever had avocados in a savory context, that may be surprising, but they have such a luxe texture and mild flavor that it's the perfect building block for a dairy- and egg-free dessert. When combined with cocoa powder, espresso powder and agave, the end result is a fancy truffle.


Recipe: Chocolate-Avocado Truffles 

12 servings
Prep Time
5 minutes
Chill Time
30 minutes


  • 2 medium avocados 
  • 1 1/2 tablespoons cocoa powder
  • 2 teaspoons espresso powder
  • 1/2 tablespoon agave 


  • Egg white-free powdered sugar 
  • Crushed nuts (Pistachios make a beautiful coating.)
  • Dried coconut 


  1. In a large bowl or food processor, combine the avocado, cocoa powder, espresso powder and agave. Vigorously mix until smooth and fully incorporated. Taste and adjust the agave and espresso powder according to your preferences. 
  2. Scoop out 12 identical (or identical-ish) balls and place them on a parchment-covered baking sheet
  3. Place them in the refrigerator for at least 30 minutes, or until firm. 
  4. At this point, they're ready to enjoy. However, this would also be the opportunity to coat them with powdered sugar, crushed nuts or dried coconut for a little variety. If you go this route, place the truffles back in the refrigerator for an additional 30 minutes after coating. 

Cook's Notes

Most pure cocoa powders are vegan, but check the box to ensure that no animal products have been added.

When shopping for powdered sugar, similarly don't forget to double-check the labels for egg white-free varieties.

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By Ashlie D. Stevens

Ashlie D. Stevens is Salon's food editor. She is also an award-winning radio producer, editor and features writer — with a special emphasis on food, culture and subculture. Her writing has appeared in and on The Atlantic, National Geographic’s “The Plate,” Eater, VICE, Slate, Salon, The Bitter Southerner and Chicago Magazine, while her audio work has appeared on NPR’s All Things Considered and Here & Now, as well as APM’s Marketplace. She is based in Chicago.

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Candy Chocolate Desserts Food Recipe Truffles Vegan Weekday Plants