Keto Chocolate Avocado Fat Bombs
Rich, fudgy no-bake bites made from ripe avocado, cocoa powder, and coconut oil, sweetened with erythritol for a creamy keto dessert packed with healthy fats. Plan ahead: freeze at least 1 hour before serving.
Ingredients
- 2 ripe avocados, pitted, peeled
- 1/4 cup unsweetened cocoa powder
- 1/4 cup coconut oil, melted
- 1/4 cup powdered erythritol (or powdered monk fruit sweetener)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp unsweetened cocoa powder (for coating)
Instructions
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1
In a food processor or large bowl, blend 2 pitted, peeled ripe avocados until completely smooth with no lumps.
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2
Add 1/4 cup unsweetened cocoa powder, 1/4 cup melted coconut oil, 1/4 cup powdered erythritol (or powdered monk fruit sweetener), 1 tsp vanilla extract, and 1/4 tsp salt. Mix until completely combined and silky.
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3
Taste and adjust sweetener as needed. Chill the mixture in the refrigerator for 20 minutes to firm it slightly.
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4
Using a tablespoon or small cookie scoop, portion the mixture and roll into balls about 1 inch in diameter.
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5
Roll each ball in 2 tbsp unsweetened cocoa powder (for coating) to coat, then place on a parchment-lined baking sheet.
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6
Freeze for at least 1 hour until firm. Store in an airtight container in the freezer for up to 2 weeks. Let sit at room temperature for 5 minutes before eating.