These Vegan Chocolate Avocado Fat Bombs are rich, creamy, and made with just six simple ingredients. They’re a satisfying, low-carb treat that lets you indulge without the guilt or the sugar spike.
Instructions
- In double boiler, heat 15 ounces coconut milk and ⅓ cup erythritol until dissolved. Add ½ cup Lily’s dark chocolate and melt.15 ounces coconut milk, ⅓ cup erythritol, ½ cup Lily’s dark chocolate
- In 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 food processor or blender. Blend until smooth and fully combined.
- Pour into small silicone molds.
- Freeze for at least two hours before serving.
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