Ingredients
- 2/3 cup avocado mashed (about 1 large avocado)
- 1/4 cup + 2 tablespoons chocolate protein powder of choice or unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 2/3 cup milk chocolate chips
- 5 tablespoons natural peanut butter
- 1/2 cup banana chips crushed
Instructions
- Blend the avocado in a food processor until it is very smooth.
- Add in the protein powder and vanilla extract and blend until well combined.
- In a medium microwave-safe bowl, microwave the chocolate chips for about 1½ minutes, stirring every 20 seconds, until the chips are melted.
- Add the melted chocolate into the food processor and blend until smooth and combined.
- Pour the avocado mixture into a medium bowl, smoothing any lumps out. Cover the bowl with plastic wrap and refrigerate for 2 hours.
- Line a large plate with parchment paper and drop the peanut butter in 1-teaspoon-sized drops. Place in the freezer while the truffle mixture chills.
- Line a cookie sheet with wax paper and place the crushed banana chips on a shallow plate.
- Scoop out ½ tablespoons of the truffle mixture and slightly flatten. Place 1 frozen peanut butter ball in the center and top with another ½ tablespoon of the truffle mixture. Roll the filling around the peanut butter to cover it. Repeat.
- Roll each ball around in the crushed banana chips and place on the prepared cookie sheet. Keep in the refrigerator until ready to serve.