Looking for something new to “wow” your taste buds? Give this seasonal, high protein recipe a try!
Filling Ingredients
2 avocados ripe
1/3 cup smooth peanut butter
1/3 cup erythritol
1 cup DIESEL Candy Cane Ice Cream
1/2 cup cacao powder
2 tbsp almond milk
Coating Ingredients
1/4 cup sugar-free chocolate chips
1 tsp coconut oil
Optional: Crushed candy canes to decorate.
Filling Instructions
Blend. Scoop the avocados into your food processor or blender container. Add in 1/3 cup peanut butter, 1/3 cup erythritol, 1/2 cup cacao, and 2 tbsp almond milk, and blend until very smooth.
Add DIESEL. Add 1 cup DIESEL Candy Cane Ice Cream protein powder and blend until smooth. Pour the mixture into a bowl and freeze until firm enough to roll into balls (minimum 2 hours). Line a large baking sheet with parchment paper, and roll the dough into 12 1-inch balls.
Freeze for at least 4 hours, or until frozen solid.
Coating Instructions
Melt the chocolate chips and coconut oil in a double boiler.
Coat. Using a fork, hold a frozen chocolate ball over the melted chocolate, then, using a spoon, pour some liquid chocolate on top of it until it is entirely coated. Place the coated ball on the baking sheet. Repeat this step for every ball.
Refrigerate for 15 minutes.
Store in the fridge in an airtight container for up to 7 days, and in the freezer for up to 3 months.
