In a blender, add the heavy cream and avocado, blend until smooth.
Strain avocado and cream mixture and pour into a saucepan. Heat until scalded.
Pour hot avocado and cream mixture over the white chocolate and mix until chocolate is completely melted. Stir in seeds from vanilla bean and peppermint extract until well combined.
Let cool then refrigerate for 2 hours.
When mixture is semi-hardened, scoop and roll into 1/2-inch balls, then flatten into discs. Place discs onto a lined baking sheet and freeze for 30 minutes.
Melt the dark chocolate over a double boiler tempered to 88-90°F.
Dip frozen avocado peppermint discs into the melted dark chocolate. Place back onto the lined baking sheet to set and cool.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Chocolate Dipped Avo Mints
Amount Per Serving 12-14
Calories 640 Calories from Fat 0
% Daily Value*
Total Fat 44g 56%
Saturated Fat 26g 128%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 45mg 14%
Sodium 45mg 2%
Total Carbohydrates 68g 25%
Dietary Fiber 4g 13%
Total Sugars 60g
Includes 59g Added Sugars 118%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.13mg 0.13%
Calcium 95mg 8%
Iron 3mg 15%
Potassium 150mg 4%
* Percent Daily Values are based on a 2000 calorie diet.
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