Vegan Chocolate Avocado Fat Bombs
Vegan Chocolate Avocado Fat Bombs
Total Time: 15 minutes + 2 hours in freezer
Serves: 36 (small fat bombs)
Per serving: 45 calories, 1 g protein, 1 g carbohydrates, 4 g fat
Ingredients
Organic Coconut Milk - 15 oz. (1 can)
Avocado - 2 medium
Erythritol - 1/3 cup
Lily’s Dark Chocolate - 1/2 cup
Vanilla Extract - 1 teaspoon
Cinnamon - 1 teaspoon
Directions:
In a double boiler, add coconut milk and erythritol. If your erythritol is granular (opposed to powdered), this step will really help to melt down the erythritol.
Add chocolate chips to double boiler. Melt down.
In a bowl, mash avocado, cinnamon, and vanilla.
In a food processor or blender, add all ingredients. Blend until thoroughly combined.
Pour into silicone fat bomb molds! We used small molds for this recipe for portion control because these are so delicious!
Freeze for at least 2 hours. Enjoy!
