Lectin-Free Vegan Chocolate Avocado Pistachio Truffles




Yield 14 small truffles

Raw / Vegan / Gluten-Free / Dairy-Free / Lectin-Free / No-Cook / Paleo-Friendly / No Refined Sugar


For the truffles:

For the add-in:

For the coating:


Prepare the pistachios:

  1. For the add-ins: Chop the pistachios into small pieces using the flat side of a butter knife. Set aside.
  2. For the coating: Add the pistachios to a coffee grinder and grind them into a powder. Transfer to a small bowl. Set aside.

Prepare the truffles:

  1. Add all ingredients for the truffles to a food processor and process until it forms a thick ball. It should be moist and wet.
  2. Add the chopped pistachios and stir in by hand until they are evenly distributed.
  3. Take out a spoonful at a time and roll into a ball shape between the palms of your hands.
  4. Add each truffle to the bowl of ground pistachios and gently toss until the entire truffle is covered.
  5. Place the coated truffles on a plate lined with parchment paper.
  6. Enjoy immediately or place in the refrigerator for 10-15 minutes to firm.
  7. Store in a BPA-free air-tight container.


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Creative Commons License  The recipe and photographs for "Lectin-Free Vegan Chocolate Avocado Pistachio Truffles" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.

Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my post for recipe roundups without permission.

Recipe by The Healthy Family and Home™ at