| 7 | 20 | 122 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 0 min | 12 |
| 2 avocado(s) | Avocado (ripe) |
| 3 tbsp | Coconut oil |
| 1 tbsp | Honey, raw (or monk fruit sweetener) |
| 1 tbsp | Vanilla extract, pure |
| 1 drop(s) | Stevia sweetener, liquid (optional) |
| 1 cup | Cacao powder, raw |
| 2 tbsp | Cacao powder, raw (for dusting) |
To remove the avocado skin: Cut into the avocado lengthwise until you hit the pit. Rotate the knife around the entire pit until you have two halves. Carefully hit the pit with the knife until it punctures it. Turn the knife to pop out the pit. Push a spoon between the avocado and the skin and carve the avocado out of its skin. Discard the skin.
Place one inch of water in a saucepan. Place a heat safe glass bowl of the same diameter as the saucepan into the saucepan to hover over the water. Bring the water to a simmer. Add coconut oil to the bowl. Let it melt fully.
In a large mixing bowl, combine the avocados, melted coconut oil, honey, vanilla extract, and stevia (if using). Mix with a hand held mixer until well combined.
Gradually mix in 1 cup of raw cacao powder to the mixing bowl until it completely combines. Place in the freezer for 10 minutes.
Using a tablespoon, scoop out the mixture. Using your palms, roll each spoonful into balls.
Add the remaining 2 tablespoons cacao powder to a small bowl. Roll each ball in the powder to coat.
Add balls to a plate. Chill in the refrigerator for 30 minutes before serving.
| Vegetables | 0.3 |
