Slice open the avocados, remove the pits and put the flesh into a medium-sized bowl (the flesh of my avocado weighed 145g). Add the Greek yogurt, vanilla paste and stevia extract. Blend with a hand blender (I used my KitchenAid Cordless Hand Blender with the Star Blade) until smooth.
To store, keep the balls on the cookie sheet and cover with plastic wrap. Keeps for ~2 days.
This recipe is: no bake, sugar free, low carb, low fat, high fiber, high protein and gluten free!
Sugar-Free Coating Options:
Other Amazing Coating Options: