Hey Hey Hey,
Were rockin balls over here. Ok, I really don’t know what that means, but it was fun to say. Today I have another no bake, raw cookie dough ball recipe for you, using one of my favorite fruits, avocado. I have an abundance of avocados in my house and me being the only one who eats them, I can’t eat them quick enough, so I needed to find use for them, that would last longer than an over ripe avocado. So the Avocado Chocolate Balls were born!!
These balls are rich, creamy, a pinch salty, low-calorie, gluten-free and vegan and so perfect for chocolate cravings!! I used simple ingredients so everyone can make balls!! After all, balls are fun to make! I know I like to say balls a lot. I’m a total weirdo!! I’m fine with that!
When making these balls I debated on using coconut or peanut butter, but I really wanted to stick to one kind of healthy fat and the rest a healthy carb. To hold it all together, I used gluten-free rolled oats from Trader Joe’s. Add a pinch of brown sugar, vanilla extract, stevia and of course cocoa!! The combination is heavenly. The little dough balls almost taste like a big chocolate chip to me, but WAY healthier! Each ball comes in at only 21 calories! Guilt-free, perfect and I’m happy!
- 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)
- Add parchment paper to a plate or half size baking sheet; set a side
- 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.
- 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.
- 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.
- 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.
I have to tell you something funny. On Sunday night, my Husband made my old recipe for macaroni salad. He has been begging me to make it for a week. I told him no, it’s to fatty, I can’t have that and I don’t feel like making that. So he went out, bought all the ingredients and made it himself. Of course he was asking how much of this and that goes in it. I told him! I decided to take a picture of it and put it on Instagram. He said, don’t do that, I put too much paprika on top, it’s not going to look pretty. I had to laugh, he actually cared about the presentation to his food. One day, I’ll get him to write a post or at least dictate one to me. But I promise you, whatever he makes will not be healthy!
Go out and have a ball today or you can make balls! 🙂 Have fun and have a super bouncy day!
Toodles,
Jennifer
