1 ripe avocado
½ cup coconut flour
¼ cup maple syrup
2 Tablespoons Garden of Life Coconut Oil - melted
1 teaspoon spirulina powder
1 teaspoon vanilla extract
pink Himalayan sea salt
For the Chocolate Coating
12 oz. dark chocolate (70%)
1 Tablespoon Garden of Life Coconut Oil
Place avocado, coconut flour, maple syrup, coconut oil, spirulina and vanilla in a food processor using the “s” blade and process until smooth (do not over process).
Roll small truffle balls and place on a parchment-lined cookie sheet and then place in freezer for at least 20 minutes.
Melt chocolate and coconut oil in a double broiler then dip each truffle into the chocolate and place back onto the parchment-lined cookie sheet.
Sprinkle sea salt on top of each truffle then store in the freezer for up to one month.