12 Jan Avocado Ice Cake, 1 cake
Fooddeco teamed up with World Avocado Organization and Avocados from Peru (AFP) to celebrate the love of avocados with recipes to inspire you.
Ingredients for the crust:
175 gram almonds, unroasted and unsalted
200 gram dates
75 gram grated coconut
Ingredients for the fruit layer:
150 gram frozen blueberries
Ingredients for ice-layer:
500 gram coconut yoghurt
2 bananas, the browner, the riper, the sweeter, the better
1 lime, zest and juice
Ingredients for the topping:
Fresh red fruits (grapes, blueberries and raspberries)
Fresh mint leaves
To make the crust, coarsely grind the untoasted almonds in a food processor. Add the other crust ingredients, and grind until well blended. Distribute this mixture over the bottom of the – with parchment paper covered – cake form (you don’t need to grease it), and press down firmly. Add the frozen blueberries.
Cut the avocados in half, and remove pit and peel. Blend banana, avocado, lime juice and zest and yoghurt to a silky mixture in a food processor. Pour this mixture – into the cake form – on top of the frozen blueberries. Freeze overnight. Defrost slightly before serving, add fresh fruits and fresh mint on top to your liking and serve in slices.