Fudgy, no-bake chocolate truffles where ripe avocado does the work of butter and cream. Rolled in crushed cereal, they’re rich little bites at about 110 calories each.

These are a treat, not a protein source — there’s no protein powder here, so keep expectations on the “healthier chocolate” side.

Ingredients

  • Avocados — 2 small, ripe [P 4 C 18 F 30]
  • Dark chocolate chips — 2 heaping tbsp [P 1 C 12 F 7]
  • Fat-free plain Greek yogurt — ⅓ cup [P 8 C 4 F 0]
  • Unsweetened cocoa powder — ¼ cup [P 5 C 12 F 2]
  • Sugar-free maple syrup — ¼ cup
  • Cereal (e.g. Cheerios) — 1 cup, crushed [P 3 C 20 F 2]
  • Salt — ¼ tsp

Method

  1. Mash. Mash the avocados smooth in a bowl.
  2. Mix. Microwave the chocolate chips until melted, then add with the yogurt, cocoa, maple and salt; mix smooth. Freeze 35 minutes.
  3. Coat. Crush the cereal into a powder. Scoop 8 pieces and roll each in the cereal until coated.
  4. Set. Eat soft, or freeze 1 more hour for a truffle texture.

What to eat it with

  • Shredded coconut in place of cereal.
  • A coffee.
  • Fresh berries.

Variations

  • Nutty: roll in crushed nuts.
  • Firmer: freeze longer.
  • Vegan: plant yogurt and dairy-free chocolate.

Honest notes

  • Protein correction: the book lists 7.5g a bite, but this recipe has no protein powder — the honest protein (from yogurt, cocoa and cereal) is only ~2.5g a bite. Calories, carbs and fat are about right; the protein figure isn’t, so it’s corrected here and the “high-protein” tag dropped.
  • Fibre: about 3g a bite, from the avocado and cocoa.
  • It’s a treat: enjoy it as healthier chocolate, not a protein snack.