Raw Exotic Avocado Truffles
These raw exotic avocado truffles are a quick, no-bake vegan dessert made from just five ingredients: ripe avocado, kiwi, coconut flour, coconut oil, and a touch of stevia. You blend everything smooth, roll the mixture into bite-sized balls, and chill them. The result is a creamy, fruity, naturally green treat you can put together in minutes when you want something sweet without any guilt.
I really didn’t expect much when I made these avocado truffles. It was an unexpected creation with what I had in my pantry, but the result was beyond my expectations. I received a pack of coconut flour last week and I immediately knew I was going to use it in a raw dessert recipe. I’ve never used or eaten coconut flour before, but I was really impressed by its taste and texture. The kiwis and avocado give it a vibrant, green color I love, and this is definitely one raw dessert I’ll be making again.
A look at the five ingredients
The magic here comes from how few things you need and how they balance each other. The avocado is the base, and it needs to be properly ripe — it should yield to gentle pressure but not feel mushy. A ripe avocado gives that silky, mousse-like body and almost no avocado flavor once the other ingredients go in. The kiwis bring brightness, a little tartness, and that fresh green color, so peel them and use them ripe but firm enough to still taste tangy.
The coconut flour is what turns a soft puree into something you can actually roll. It is extremely absorbent, so it soaks up the moisture from the fruit and firms the mixture up. The coconut oil helps everything set once chilled, since it solidifies in the fridge. Finally, the stevia sweetens to taste — start light, because kiwi and avocado are mild and you can always add more.
Getting the texture just right
The whole recipe comes down to consistency. After you blend everything smooth, the mixture may feel a touch too soft to roll right away — that is normal. Coconut flour keeps absorbing liquid as it sits, so give the blended composition a few minutes and it will firm up on its own. If it still feels too wet to hold a shape, add coconut flour a teaspoon at a time until you can scoop a clean ball.
Use about a teaspoon of the mixture per truffle and roll gently between your palms. Slightly damp hands or a quick rinse between batches keeps the sticky mixture from clinging to your fingers. Because these are raw, nothing here needs cooking — the fridge does the work of setting them, so don’t skip the chill if you want them to hold their shape.
Make-ahead and storage
It is best to leave these in the fridge for at least an hour before serving so they firm up, but you can eat them right away too if you can’t wait. Store them in an airtight container in the refrigerator, where they keep their texture for a couple of days. Since avocado oxidizes over time, these are at their freshest in the first day or two — a good thing, because they rarely last that long anyway.
If you love this kind of no-bake treat, you’ll have plenty to explore. Try my raw almond chocolate truffles or the creamiest raw chocolate truffles ever for a deeper, cocoa-forward version, or browse my full collection of truffles and protein balls recipes for more bite-sized ideas. And if you’re curious how versatile avocado can be beyond dessert, my roundup of savory healthy avocado recipes shows off its other side.
If you make these little green truffles, I’d love to know how the kiwi-and-avocado combo turned out for you — give the recipe a star rating and drop a comment below with any sweetener tweaks or fun coatings you tried.
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Raw Exotic Avocado Truffles
Ingredients
- 1 avocado ripe
- 2 kiwis peeled
- 6 Tbsp coconut flour
- 1 Tbsp coconut oil
- 1 ½ Tbsp stevia powder or any other healthy sweetener of choice, to taste
Instructions
- Put all ingredients into a blender and blend until smooth.
- Transfer the avocado truffle mixture into a bowl and start shaping the truffles, using about 1 teaspoon per truffle.
- It is best to chill them in the fridge for at least an hour before serving, but you can enjoy them right away too.
Notes
Frequently Asked Questions
Yes. These truffles are made only from avocado, kiwi, coconut flour, coconut oil, and stevia, so every ingredient is plant-based. There is no dairy, egg, or honey, which makes them fully vegan and dairy-free.
Not really. A ripe avocado mostly contributes creaminess and a smooth, mousse-like body rather than a strong flavor. The kiwi and sweetener come through more, so even people who say they dislike avocado tend to enjoy these.
Stevia is just there to sweeten to taste, so any sweetener you like works. Maple syrup, agave, or a few soft pitted dates blended in are all good vegan options. Start with a small amount, taste, and adjust since kiwi and avocado are mild.
Coconut flour is very absorbent and keeps soaking up moisture as it sits, so let the blended mixture rest a few minutes first. If it is still too wet, add coconut flour one teaspoon at a time until it holds a clean ball, then chill it to firm up further.
Store them in an airtight container in the fridge, where they stay good for a couple of days. Because avocado oxidizes over time, they are at their best in the first day or two, so they are ideal to make fresh rather than far ahead.
Chilling is recommended but not required. Leaving them in the fridge for at least an hour lets the coconut oil set so they hold their shape better, but you can eat them right away if you prefer them softer.
It tastes delious! Thanks for coming up this idea. Definitely make again!
I got Kiwis at home. Searched kiwi recipe. This recipe popped up. I almost got every ingridents but sweetner. So used agave instead. It doesnt take very sweet. But its a delicious and healthy snack. Thank for coming up this idea!
Thank you, Holly! So happy you liked them! You should try my other truffles recipes too. My favorite is the one with chocolate and avocado! 😀
How many calories are they
Hey! No. I don’t count calories. But you can count them using the cronometer web app. 🙂
Does these keep well outside the fridge in mild temperatures after they’ve already been chilled? Or will they hold up if frozen? I was thinking these would be an awesome easter treat to add to plastic eggs.
Yes! But it shouldn’t be too hot though. They won’t melt but they will get a bit softer. That’s a great idea! 😀
People, this is so delicious!! I was craving for some dessert and didn’t have anything particular at home except from some kiwi, so I searched and found this recipe. I also didn’t have coconut flour, but I grinded coconut flakes in the coffee grinder, then I put it in the blender together with 2 kiwi and some dates, and wonderful paste came out! I didn’t even bother to make the balls :))) this is just very delicious). The cool green color got lost because of the dates, but in my case it wasn’t important :). Thank you for the lovely recipe!
Hi Irena! I’m so happy to hear that you liked the recipe! Thank you! 😀 You should also try my creamy avocado truffles.. they are bliss! 🙂
Hello-
These sounded wonderful, so I decided to give them a try. Snacks go FAST in our home, so I decided to double the recipe! In the blender it seems very thick, but wet. I don’t see how I’ll be able to form balls with them! Should I have only made a single batch? Possibly too much for the blender at one time, making me have to over blend? I’m going to chill the bowl first, maybe that will help.
Thank you in advance!
I think it may be too much for the blender at once. Maybe you should have used a food processor. You could have added more coconut flour if the composition was to wet.
Hi Ruxandra, haven’t tried avocado with fruit-sounds lovely! Have tried it with cacao powder-it’s to die for! Lynette x
Yes! I actually have one recipe waiting to be posted with avocado and carob (but cocoa can be used as well). The truffles were amazing! 😀
I’m really into avocado lately and these truffles look absolutely divine! I love how you combined them with kiwi to create something sweet.
Thank you, Sharon! I’m a HUGE avocado fan but I haven’t used it that often in desserts. This was my first attempt and I loved it! 😀
Hello,
It sounds so yummy. But if I haven’t any coconut flour at home, what other could you propose? Do you think it could work as well?
Thanks in advance!
Can’t wait to test them anyway 🙂
Have a lovely evening, C.
Thanks Caroline! 😀
I think you can try using coconut flakes. Blend them separately first. If your blender is powerful enough you should be able to get coconut flour from them. Almond flour may be another option, but unfortunately the truffles won’t have the coconutty flavor if you use this.
Hope this helps! 🙂
Ruxandra
Hello and thanks for the advices! 🙂
I’m going to do some shopping today fortunately, and will see then if I can find any coconut flour first 😉
But I take note of the other options.
If I try another version, I’ll let you know 😉
Thank you again! Have a nice day, C.
Hi
Gladly I found some coconut flour! 🙂
And it was reaaaally good (except I think my avocado was too small comparing the kiwis, and those last ones weren’t enough ripe to be as sweet as we expect them to be ^^) but I’ll do them again for sure.
So thank you so much for the recipe 🙂
Have a nice day,
Caroline.
Glad you liked them! 😀 Yes, both kiwis and avocado have to be ripe, or else the truffles won’t taste good.