Almond Joy Truffles

Almond Joy Chocolate Truffles |

Step one on the eightfold path to enlightenment: make truffles out of avocados. Putting guacamole in your chocolate truffle may not sound like your jam, but I swear to you: it works. Trust. Faith. Avocado. Chocolate. Delectable.

Does it appear as though The Roasted Root has turned into a holiday treat box as of late? I hardly recognize this place, myself. I had considered showing you a tutorial on how to roast spaghetti squash today, but then I realized your eyeballs have selective vision around the holidays, so I figured I had better back-burner it. Jan 1 we’ll be all about kale smoothies and yoga classes. Pre-Jan 1, we’re fixated on guacamole chocolate truffles.

I made these Almond Joy Truffles from Food Faith Fitness over the weekend along with the Gluten Free Gingerbread Cookies I posted yesterday. These truffles melt in your mouth in rich almond joy splendor…or in my case, pistachio joy splendor because pistachio extract is all I had. You can’t taste the difference. Except you can. Pistachio truffles are joyful, too.

Almond Joy Truffles - a healthier version of the classic dark chocolate truffle with a secret ingredient! |


You can’t taste the avocado by any stretch of the imagination.  Maybe you love avocados, maybe you don’t. The point is moot, because all you get out of these truffles is almond-y (pistachio-y) rich dark chocolate velvet.They’re silky smooth, require very few ingredients, and there’s still time to make them before Christmas!

Almond Joy Chocolate Truffles |

Almond Joy Truffles

Author: Julia



  1. In a small bowl, mash the avocado with a fork until creamy. Add the cacao powder and extracts and mix until well combined (this requires a little bit of elbow grease, so get in there).
  2. Put chocolate chips in an oven-safe bowl or measuring up (I left my chocolate chips in a metal measuring cup), and place in a hot oven. Stir every couple of minutes until chocolate chips are melted.
  3. Pour the melted chocolate into the bowl with the avocado/cacao mixture. Mix well to combine. Your truffle mixture should be thick and paste-like.
  4. Cover the bowl and refrigerate for 2 hours.
  5. Spread the shredded coconut on a plate.
  6. Using a spoon or a mellon baller, scoop small amounts of the truffle mixture and roll them into balls. Roll the balls in shredded coconut.
  7. Devour.


Never Miss a Post!


  1. laurasmess

    Wow. Avocado in truffles? I still struggle with the chocolate and avocado combination but maybe it’s time to get over it and eat some almond joy goodness! Great post. And with your healthy variations, lots of treats are totally acceptable over the holiday season! x

    1. Julia Post author

      Hi Sheila, I kept mine for one week, but it wouldn’t surprise me if they lasted longer. Still, they’re probably the best when eaten within the first few days 🙂 Let me know what you think when you try them!

      1. Sheila

        Thanks! Since the avacado has a short life I was wondering. I agree using in a few days good idea. Just wanted to know. Want to make ahead of time for Easter Sunday, will make on
        Saturday. Thanks for getting back to me.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.