Avocado Chocolate Balls
Prep time
Total time
A vegan and gluten free, creamy, chocolaty, raw dough ball made with avocados and chocolate.
Serves: 30 Balls
  • 1 avocado (160 grams), pitted
  • 2 tbsp. unsweetened cocoa powder
  • 1 tbsp. brown sugar, not packed
  • ¼ tsp. salt
  • 2 tsp. vanilla extract
  • 2 pkts stevia (1 tsp) (to taste)
  • 1 cup old fashion oats, processed into flour (I used Gluten-Free)
  1. Add parchment paper to a plate or half size baking sheet; set a side
  2. In a bowl mashed your avocado, I used a back of a spoon. Mix in cocoa powder, brown sugar, salt and vanilla extract. Mix until well incorporated. Taste test it, to see how much stevia you want to use, I used two packets. Add oats; mix well.
  3. Take about a tablespoon size of batter in your hands and roll into a ball and place on prepared baking. The batter will be soft. If you feel the batter needs to be more firm; add a pinch more rolled oats or even almond meal or shredded coconut.
  4. Place the baking sheet in the freezer or refrigerator for at least 30 minutes. Once frozen or harden; place your balls in a container, I used a ziplock freezer bag. I stored mine in the freezer, but you could also store it in the refrigerator. If you freeze them, let the balls sit out for about 3 minutes before eating, to get the pure creaminess.
  5. Note: To make oat flour; place 1 cup of oatmeal in a food processor, I used my mini and process until flour like consistency. One cup oatmeal, makes one cup oat flour.
Calories per ball: 21.5, Fat: 1, Cholesterol: 0, Sodium: 20, Potassium: 28.5, Carbs: 3, Fiber: .08, Sugar: .05, Protein: .05
Nutrition Information
Serving size: 1 Ball
Recipe by Peanut Butter and Peppers at http://www.peanutbutterandpeppers.com/2013/07/09/avocado-chocolate-balls/