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!
