Description
Spoil your loved ones with this indulgent dessert made of avocados and matcha. Creamy, sweet and refreshing! Who needs chocolate anyways?!
Ingredients
Scale
- 3–4 small, ripe avovados (1 heaping cup mashed, 270 g)
- 1/3 cup coconut oil, melted
- 1/2 lime, juiced
- 1/3 cup + 1 tbsp maple syrup (120 g)
- 1–1.5 tsp matcha powder ((optional))
- 1 pinch of salt
- 2–3 slices blood orange ((optional))
Instructions
- Cut the peel off the blood orange slices, if using. Place the slices in two or three small (4-5 inches / 11.5 – 12 cm) heart-shaped silicon molds.
- For the avocado cream, place the remaining ingredients in a blender or foo processor and blend until creamy. Make sure that all the ingredients are at room-temperature so that the coconut oil will not harden.
- Pour the creme into the silicon molds and place in the freezer for at least two hours.
- After that, carefully remove the avocado hearts from the molds and serve on plates. Let them thaw for 10-20 min until the desired consistency is reached (the longer you wait, the creamier it gets).
- Serve and store leftovers in the fridge for 2-3 days or in the freezer for longer.
- Prep Time: 5 minutes
- Cook Time: 120 minutes