Avocado Fudge Bites
1 ripe avocado, mashed
2/3 c. coconut butter, melted
1/4 c. honey
1 tsp. Pure vanilla extract
Himalayan pink sea salt
(4-oz.) Lily's dark chocolate, melted
1 tsp coconut oil
In a food processor, pulse avocado with the coconut butter, honey, vanilla, and a pinch of salt until well combined. Scrape into a freezer-proof container and freeze until firm, 30 minutes.
Line a rimmed baking sheet with parchment paper. With damp hands, roll avocado mixture into balls, about 1 tablespoon each, and arrange on prepared baking sheet. Return to freezer to harden, at least 15 minutes.
In a small saucepan melt Lily's dark chocolate with coconut oil until smooth. Place in a small round bowl.
Dip each ball into the melted chocolate and coconut oil, using a fork to lift out and gently tapping to remove excess chocolate. Arrange balls on baking sheet. Transfer to a freezer and chill. Wait 15 minutes and serve cold or store in an airtight container in the freezer.