Avocado Chocolate Balls

• 1 whole Avocado, Pitted
• 2 Tablespoons Unsweetened Cocoa Powder
• 1 Tablespoon Brown Sugar
• 1/4 teaspoons Salt
• 2 teaspoons Vanilla Extract
• 1 teaspoon Stevia
• 1 cup Oat Flour (see Note)

1. Add parchment paper to a plate or half size baking sheet; set aside.
2. In a bowl, mash your avocado (I used the back of a spoon). Mix in cocoa powder, brown sugar, salt and vanilla extract. Mix until well incorporated. Taste to see how much stevia you want to use (I used 2 packets). Add oat flour; mix well.
3. Take about a tablespoon size of batter in your hands, roll into a ball and place on prepared baking sheet. The batter will be soft. If you feel the batter needs to be more firm, add a pinch more rolled oats or even almond meal or shredded coconut.
4. Place the baking sheet in the freezer or refrigerator for at least 30 minutes. Once frozen or hardened, place in a container (I used a freezer bag). I stored mine in the freezer but you could also store it in the refrigerator. If you freeze them, let the balls sit out for about 3 minutes before eating to maximize creaminess.
5. Note: To make oat flour, place oats in a food processor (I used my mini processor) and process until flour-like consistency. One cup oatmeal makes one cup oat flour.

avocado, cocoa, brown sugar, ubc, vanilla, stevia, flour

Taken from tastykitchen.com/recipes/desserts/avocado-chocolate-balls/ (may not work)