Healthy Chocolate Fudge Truffles

By Eat More Chocolate Team  ,     

April 21, 2015

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Healthy Chocolate Fudge Truffles (sugar free, low carb, low fat, high fiber, high protein, gluten free)



Slice open the avocados, remove the pits and put the flesh into a medium-sized bowl (the flesh of my avocado weighed 145g). Add the Greek yogurt, vanilla paste and stevia extract. Blend with a hand blender (I used my KitchenAid Cordless Hand Blender with the Star Blade) until smooth.

Add the protein powder, cocoa powder and salt and blend again (the mixture should be thick like a buttercream frosting).

Line a cookie sheet with foil or parchment paper. Use a 1.5” cookie scoop to scoop the fudge cream onto the prepared pan. Refrigerate uncovered for 3 hours.

Roll the chocolate "scoops" into balls, then coat the balls with the desired toppings. Serve and enjoy!


To store, keep the balls on the cookie sheet and cover with plastic wrap. Keeps for ~2 days.

This recipe is: no bake, sugar free, low carb, low fat, high fiber, high protein and gluten free!



1 Large Avocado, ripe

170g (¾ cup) Plain, Nonfat Greek Yogurt

1 tsp Vanilla Paste (I used homemade!)

1 tsp Stevia Extract

105g (¾ cup, packed) Chocolate Brown Rice Protein Powder (I used SunWarrior)

10g (2 tbs) Unsweetened Dark Cocoa Powder

1/8 tsp Pink Himalayan Salt

Sugar-Free Coating Options:

Unsweetened Dutch-Processed Cocoa Powder

Reduced Fat Shredded Coconut

Other Amazing Coating Options:

Mini Dark Chocolate Chips

Natural Rainbow Sprinkles