¼ cup Cacao
1 large ripe Avocado
2 tbsp. Peanut Butter
2 tbsp. soaked Dates
2 tbsp. Rice Malt Syrup (or honey)
½ cup Coconut Cream
Pinch Himalayan salt
1 tsp. Vanilla
Soak dates in hot water for 5 minutes.
Add all ingredients to a food processor or blender. Mix until you reach a creamy consistency with no lumps.
Pour/scoop your mouse-like mixture into ice block moulds, adding a dollop of fresh peanut butter into the middle. Proceed to fill ice block moulds with the remaining chocolate filling.
Place a bamboo Popsicle stick through the centre of the moulds and refrigerate overnight.
Remove from freezer and allow to defrost for 5-10 minutes before pulling ice blocks out of the moulds.
Place into an airtight container and store in the freezer for up to a month!
Make sure to give this recipe a go and share your avocado-based Ice Block creation with @the.avo.tree on Facebook and Instagram!
Brought to you by, REAL RAD FOOD X THE AVO TREE