Chocolate Avocado Bonbons Recipe

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

1. Place the can of coconut milk in the refrigerator overnight or at least 4 hours prior to using
2. Once the can has chilled, open it and drain and reserve the coconut water into a small container
3. Using a spatula, scrape the solid white coconut cream from the can and add to a high-powered blender or food processor
4. Slice open and pit the avocados and scoop out the flesh into the blender or food processor
5. Add the remaining ingredients to the blender or food processor and blend until smooth
6. 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
7. If you want your mixture to be sweeter, add the optional stevia and/or melted chocolate
8. Evenly distribute the fudge in silicone ice cube molds or a shallow square or rectangular baking dish
9. The smaller your baking pan, the thicker/taller your bonbons will be when you slice them into squares
10. I recommend an 8-by-8-inch or smaller dish
11. Freeze overnight or at least 4 hours
12. Remove the cubes from the molds and immediately place them in a resealable plastic bag to be stored in the freezer
13. 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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