Whipped Avocado Fat Bombs
Whipped Avocado Fat Bombs
Ingredients
- 2 ripe avocados, pitted and scooped out
- 4 ounces full-fat cream cheese, softened
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons erythritol or monk fruit sweetener, or to taste
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened almond milk, or heavy cream, as needed
- 1/4 teaspoon flaky sea salt
- 1/4 cup unsweetened shredded coconut, for coating (optional)
Instructions
- 1
Combine the scooped avocado flesh, softened cream cheese, unsweetened cocoa powder, erythritol (or monk fruit sweetener), vanilla extract, and flaky sea salt in the bowl of a food processor.
⏱️ 2 min
- 2
Process the ingredients until completely smooth and creamy, scraping down the sides of the bowl as needed. If the mixture is too thick, add the unsweetened almond milk or heavy cream, 1 tablespoon at a time, until a smooth, whipped consistency is achieved.
⏱️ 5 min
- 3
Taste the mixture and adjust sweetener or cocoa powder if desired. The mixture should be thick enough to hold its shape.
⏱️ 1 min
- 4
Transfer the whipped avocado mixture to a bowl. Cover and refrigerate for at least 30 minutes to allow it to firm up slightly, making it easier to handle.
⏱️ 30 min
- 5
Once chilled, use a small cookie scoop or two spoons to form the mixture into 1-inch balls. If using, roll each ball in unsweetened shredded coconut to coat evenly.
⏱️ 5 min
- 6
Place the fat bombs on a parchment-lined plate or tray and refrigerate for another 15-30 minutes to fully set. Store in an airtight container in the refrigerator for up to 5 days.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Whipped Avocado Fat Bombs
Ingredients
- 2 ripe avocados, pitted and scooped out
- 4 ounces full-fat cream cheese, softened
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons erythritol or monk fruit sweetener, or to taste
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened almond milk, or heavy cream, as needed
- 1/4 teaspoon flaky sea salt
- 1/4 cup unsweetened shredded coconut, for coating (optional)
Instructions
- 1
Combine the scooped avocado flesh, softened cream cheese, unsweetened cocoa powder, erythritol (or monk fruit sweetener), vanilla extract, and flaky sea salt in the bowl of a food processor.
⏱️ 2 min - 2
Process the ingredients until completely smooth and creamy, scraping down the sides of the bowl as needed. If the mixture is too thick, add the unsweetened almond milk or heavy cream, 1 tablespoon at a time, until a smooth, whipped consistency is achieved.
⏱️ 5 min - 3
Taste the mixture and adjust sweetener or cocoa powder if desired. The mixture should be thick enough to hold its shape.
⏱️ 1 min - 4
Transfer the whipped avocado mixture to a bowl. Cover and refrigerate for at least 30 minutes to allow it to firm up slightly, making it easier to handle.
⏱️ 30 min - 5
Once chilled, use a small cookie scoop or two spoons to form the mixture into 1-inch balls. If using, roll each ball in unsweetened shredded coconut to coat evenly.
⏱️ 5 min - 6
Place the fat bombs on a parchment-lined plate or tray and refrigerate for another 15-30 minutes to fully set. Store in an airtight container in the refrigerator for up to 5 days.
⏱️ 15 min