These Gluten-Free Vegan Matcha Chocolate Avocado Truffles are a healthy and easy recipe to make with only 6 clean, real food ingredients. They're the perfect plant-based no-bake balls dessert that's ready to enjoy in less than 30 minutes! { Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Nut-Free | No-Bake | Paleo-Friendly | No Refined Sugar }
Add the avocados, vanilla bean powder and Himalayan pink salt to a small bowl and mash it together with a fork until it becomes smooth and creamy. Set aside.
Prepare the chocolate add-in:
Add the chocolate chips and coconut oil to a small saucepan and melt on low heat, stirring the entire time to make sure it doesn't burn.
Assembly:
Add the melted chocolate to the bowl of mashed avocados and stir together until it is creamy and smooth.
Cover and transfer the bowl to the refrigerator for approximately 15-30 minutes, or until the mixture is firm enough to scoop in a cookie scooper, but not hardened.
Once the mixture is firm enough, use a cookie scooper to take a scoop out at a time and gently roll each truffle in the palms of your hands to get a smooth ball shape.
Add the matcha powder to a small bowl and gently roll each truffle in the matcha powder to make sure they are completely covered.
Store in an air-tight BPA-free container in the refrigerator until ready to serve.
Notes
Avocados. For this recipe, you'll want to use soft or very ripe avocados. This is the secret for the creamiest and smoothest truffles. When you mash the avocados, make sure there are no tiny chunks of avocado left and the mixture is as smooth as possible.Vanilla Bean Powder. This can be substituted with organic pure vanilla extract in the same amount.Chocolate Chips. I used the mini-chocolate chips because that's what I keep on hand, but you can also use standard-size chocolate chips since they will be melted anyway. Coconut Oil. If you don't like the taste or flavor of coconut oil, you can use organic refined coconut oil which has zero coconut taste or flavor. In addition, you can also leave this out if you prefer as I added it to make the chocolate smoother after it's melted.Himalayan Pink Salt. This is my salt of preference, however, it can always be substituted with sea salt.Matcha Powder. It can be substituted with ground pistachios, moringa power or even raw cacao powder.Cookie Scoop. I used a 1 1/2-inch cookie scoop but you could also use a regular spoon if you don't have a cookie scoop. Just take out about a tablespoon at a time using a spoon.