These are seriously good. Gone-within-a-few-hours good (I regret nothing).
They’re more or less a fat bomb, but they also make a great dessert. I usually make some kind of chocolate, coconut oil and peanut butter fat bomb but lately I’ve been on the hunt for something a bit different. I got the idea for these from Whole New Mom’s Coconut and Avocado Grasshopper Bars, which I stumbled across on Pinterest. As soon as I saw avocado in the ingredients I was intrigued and I had to try them.
These have a taste and texture very similar to choc peppermint ice cream. Yes, ice cream! Since making the chocolate avocado ganache tarts featured on Paleo Foodies I’ve actually been thinking that avocado would make a great base for a sugar free ice cream, and these are proof. I can’t wait to keep making other avocado based frozen treats!
(Makes 12 small bombs)
For the mint layer:
1/2 cup shredded coconut
3 tbsp melted coconut oil
1-2 tsp erythritol powder
1/4 tsp peppermint extract
For the chocolate layer:
1/4 cup coconut oil or cocao butter
1/4 cup cocao powder
2 tsp erythritol, ground into a fine powder (see note)
1/4 tsp vanilla extract
1. To make the mint layer blend all of the mint ingredients together until smooth and divide evenly between 12 patty pans or silicone moulds (I use something similar to this), or you could use larger muffin tray moulds and just make fewer portions. Smooth the tops of the mint layer over with the back of a small spoon and place in the freezer to set.
2. To make the chocolate layer melt the coconut oil or cocao butter in a heat proof dish over a saucepan of simmering water, making sure that no water touches the coconut oil/cocao butter. Once completely melted, remove from the heat and add the rest of the ingredients. Stir well to combine.
3. By now your mint layer should have set, so spoon/pour a layer of chocolate over each mould, and return to the freezer for 30 minutes to an hour. Once set, remove from the moulds and store in an airtight container in the freezer.
Note: I use erythritol powder because I believe it has the best taste of all the low carb sweeteners, but it’s not great at dissolving. It doesn’t really matter in baking, but when when making chocolate it’s a pain because you end up with crunchy granules in your finished product that can ruin the texture. I’ve tried melting it in coconut oil, but it recrystalises as soon as it cools. The best solution I’ve found so far is to grind the erythritol granules in a coffee/herb grinder under you get a fine powder/dust, similar to icing sugar. Because it’s so fine, it doesn’t seem to clump or crystalise when added to the chocolate mixture. Bingo!