Avocado Protein Truffles

Avocado Protein Truffles

Recipe by Zena ScottCourse: SnacksCuisine: British


Prep time




Cooking timeminutes

Creamy rich indulgent chocolatey truffles. The perfect homemade wholesome alternative to shop bought truffles! Who wouldn’t be impressed with a box of homemade truffles?!


  • 3 ripe avocados (approx. 400g peeled and stone removed)

  • 65g nut butter of choice; I used hazelnut butter but peanut butter, almond or cashew are all good options!

  • 30g Pulsin Chocolate Pea Protein

  • 125ml (½ cup) maple syrup

  • 40g cocoa or raw cacao powder

  • 3 tbsp (45g) coconut oil, melted and allowed to settle to room temp.

  • ½ tsp Pink Himalayan Rock Salt

  • 40g shelled pistachios


  • Blend all the ingredients, apart from the pistachios, together in a food processor until smooth and creamy. Pour mixture into a bowl or container and cover.
  • Place into the freezer for an hour or two stirring half way through before rolling the truffle mix into balls. Place into the fridge on a plate lined with baking paper.
  • Blitz the pistachios in your now clean and dry food processor.
  • Roll the truffles in the ground pistachios.
  • Store in the fridge for up to five days or freeze for up to one month.
  • Best served at room temperature; remove from the fridge 5 to 10 minutes before serving.

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