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Recipe Category: Meal-Prep
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Chocolate Avocado Bonbons Recipe
Ingredients
Makes 8 BONBONS
Prep: 5 minutes
Cooking Time: 4 HOURS IN FREEZER
Serving size 1 bonbon
Calories 147 Protein 2 g Carbohydrates 21 g Fat 8 g Fiber 4 g Sugar 16 g Sodium 27 mg
- 1 (14-ounce) can coconut milk; you’ll be using only the cream
- 2 large ripe avocados
- 1/3 cup plus 1 tablespoon cacao powder or 60%+ dark chocolate powder
- 1/3 cup coconut sugar
- 1/4 teaspoon (1 g) stevia in the raw (optional)
- 1 ounce 60%+ dark chocolate, melted (optional)
- toppings (optional): your favorite nuts or seeds; flaked coconut.
Method
- Place the can of coconut milk in the refrigerator overnight or at least 4 hours prior to using
- Once the can has chilled, open it and drain and reserve the coconut water into a small container
- Using a spatula, scrape the solid white coconut cream from the can and add to a high-powered blender or food processor
- Slice open and pit the avocados and scoop out the flesh into the blender or food processor
- Add the remaining ingredients to the blender or food processor and blend until smooth
- If more liquid is needed, add leftover coconut water from the can of coconut milk 1 tablespoon at a time until you reach the desired consistency
- If you want your mixture to be sweeter, add the optional stevia and/or melted chocolate
- Evenly distribute the fudge in silicone ice cube molds or a shallow square or rectangular baking dish
- The smaller your baking pan, the thicker/taller your bonbons will be when you slice them into squares
- I recommend an 8-by-8-inch or smaller dish
- Freeze overnight or at least 4 hours
- Remove the cubes from the molds and immediately place them in a resealable plastic bag to be stored in the freezer
- Whenever you’re ready to enjoy one or need a pick-me-up, take one out of the bag and pop it into your mouth
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