Chocolate Avocado Mousse Fat Bombs

Indulge in these rich and creamy Chocolate Avocado Mousse Fat Bombs! Perfectly satisfying your sweet tooth while keeping you in ketosis, these delightful treats are packed with healthy fats and nutrients.

Course Desserts

Cuisine American

Keyword Avocado Desserts, Healthy Fats, keto fat bombs, Low-Carb Desserts

Prep Time 10

Chill Time 30

Total Time 10

Servings Fat Bombs

Calories 105kcal

Equipment

Food processor or blender
Silicone Molds or Muffin Tin
Measuring cups and spoons
Spatula

Ingredients

½ cup unsweetened cocoa powder (1.5 oz or 42 g)
⅓ cup erythritol or preferred keto sweetener (2.5 oz or 70 g)
¼ cup coconut cream (2 oz or 60 ml)
1 tsp vanilla extract
¼ tsp sea salt
2 tbsp unsweetened almond milk (optional, for desired consistency)

Instructions

Cut the ripe avocados in half, remove the pit, and scoop the flesh into a food processor or blender.
Add the unsweetened cocoa powder and erythritol to the avocados.
Add the coconut cream to the mixture.
Pour in the vanilla extract and sprinkle the sea salt.
Blend the mixture on high speed until completely smooth and creamy.
If the mousse is too thick, add unsweetened almond milk, one tablespoon at a time, blending after each addition.
Spoon the chocolate avocado mousse into silicone molds or a lined muffin tin.
Place the molds in the freezer for about 30 minutes or until the fat bombs are firm.
Once set, pop the fat bombs out of the molds and enjoy them straight from the freezer.

Notes

Feel free to customize these fat bombs by adding a pinch of cinnamon for warmth or a tablespoon of nut butter for extra flavor.

Nutrition