Merry Christmas + Happy Holidays to you and yours!

Just popping in with the sweetest treat you can make and share this Holiday season. These salted peanut butter dark chocolate avocado truffles are a mouthful of a delicious dessert: literally and figuratively!

The secret star of these truffles is avocado, my favorite nutrient-packed fruit. Filled with fiber (about 9 grams per fruit), vitamins K, C, B6, E, folate, magnesium, potassium, and healthy fats, cute little avocados are some of the most healthful additions to your dessert line up this Holiday season.

When blended up with melted dark chocolate chips and creamy peanut butter, avocado become creamy, rich, and oh so buttery – plus, you won’t even know that it’s hiding in there. I promise – my fiancé had no idea that these cute truffles were loaded with avocado, too!

Avocado, peanut butter, and dark chocolate are blended up and left to chill for an hour or so, or until mixture becomes easy enough to roll into balls with your hands. After they’re formed into truffles, they’re then coated again with melted dark chocolate and coconut oil which creates a luscious glaze that hardens on each truffle. Sprinkle each with a pinch of flaky salt for a sweet + salty combination that is out of this world.

I hope you enjoy these treats for your sweet Holiday weekend along with friends, family, plenty of wine, goodies, and happy indulgences!

Salted Peanut Butter Dark Chocolate Avocado Truffles

Makes 12-15 Truffles

Ingredients:

1 large avocado
1 ¾ cup dark chocolate chips, divided
¼ cup creamy peanut butter
1 Tbsp coconut oil
Flaky sea salt

Directions:

Cut avocado in half and remove pit and skin. Add to a food processor or high speed blender and blend until mashed and smooth.

Melt one cup of dark chocolate chips in a double-boiler on the stove, or in the microwave, until liquid and smooth.

Pour melted chocolate into food processor or blender with avocado. Add peanut butter. Blend or process until mixture is completely smooth, without any avocado chunks remaining. You may need to pause and scrape down sides of food processor or blender.

Once the mixture is completely smooth, pour into a bowl and cover with plastic wrap. Chill in the refrigerator for an hour, or until mixture is slightly firm.

After one hour, use your hands to roll mixture into tablespoon sized truffles. Tip: having wet hands makes this process easier! Line truffles on parchment paper lined baking tray and repeat with remainder of batter. Place truffles back in the refrigerator to chill briefly while you make chocolate glaze.

For the chocolate glaze: melt 3/4 cup dark chocolate chips and one tablespoon coconut oil over a double-boiler on the stove or in the microwave, until melted and smooth.

Carefully pour a heaped tablespoon of chocolate glaze overtop of each truffle, using all chocolate glaze mixture up. Sprinkle each with a tiny pinch of flaky sea salt.

Return to the fridge (last time, I swear!) to chill and set for 30-60 minutes. Remove truffles from parchment paper and store in a single layer in the fridge, where they’ll keep for a week, or freezer, where they’ll keep for a month.