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Vegan Chocolate Avocado Fat Bombs

Published
Course Desserts
Dietary Preference Vegan
Cooking time Over 1 Hour
Skill Level Beginner
Servings people
Calories 59kcal
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Ingredients

  • 15 ounces coconut milk 1 can, organic
  • 2 avocados medium
  • cup erythritol granular
  • ½ cup Lily’s dark chocolate
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
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Nutrition (per serving)

Calories59kcalNet carbs4gFat5gProtein1g

Instructions

  • In a double boiler, heat 15 ounces coconut milk and ⅓ cup erythritol until dissolved. Add ½ cup Lily’s dark chocolate and melt completely.
    15 ounces coconut milk, ⅓ cup erythritol, ½ cup Lily’s dark chocolate
  • In a bowl, mash 2 avocados with 1 teaspoon cinnamon and 1 teaspoon vanilla extract.
    2 avocados, 1 teaspoon cinnamon, 1 teaspoon vanilla extract
  • Transfer all ingredients to a food processor or blender. Blend until smooth and fully combined.
  • Pour into small silicone molds.
  • Freeze for at least 2 hours before serving.

Keep these chocolate avocado bites in your freezer to help keep you full and to help satisfy your ice cream sweet tooth!  

 

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