Serves 12
120 ml (½ cup) cream of coconut
45 ml (3 Tablespoons) maple syrup
¼ teaspoon vanilla essence
2 avocados, halved, pitted, peeled
115 g (⅔ cup) plain chocolate (50% cocoa)
Directions
Place cream of coconut, maple syrup, vanilla, and avocados into a high-performance blender (such as a Vitamix blender) in the order listed and secure lid.
Select variable speed 1 (the lowest speed). Turn machine on and slowly increase speed to high.
Blend for 35 to 45 seconds, using a tamper to press the ingredients into the blades.
Spread mixture into a small, square plastic storage container and freeze until set, about 3 hours.
Melt chocolate in a bowl in the microwave.
Scoop chilled avocado mixture into ball shapes with a small cookie scoop. Dip into the melted chocolate and place on a parchment-lined pan.
Return to the freezer to set, then enjoy!