Full speed ahead for vegan superfood! Fresh avocado cream encases little pick-me-ups made from dried fruits – easily prepared and without an ice cream maker.
Iced Avocado: This is what you need
Makes 3 servings in 30 minutes plus 3 to 4 hours freezing time
- 50 g dried apricots and dates (without pits)
- 3 organic oranges
- 10 g ground flaxseed
- 25 g ground almonds
- 100 g coconut flakes
- 50g unsalted pistachios
- 3 avocados
- 100 g vegan coconut yoghurt
- 6 tablespoons maple syrup
- 2 tbsp lime juice
- 2 tsp locust bean gum
- ½ tsp cornstarch
Iced Avocado: Here’s how
- Roughly chop the dried fruit for the energy balls. Wash 1 orange in hot water and pat dry. Grate the peel very finely. Halve the orange and squeeze out the juice. Puree dried fruit with orange zest, 2-3 tablespoons orange juice, flaxseed and almonds in a blender to a sticky mass. Form 6 balls with your hands, roll them in coconut flakes and set aside.
- Roughly chop the pistachios. Halve the avocados, remove the pit, and scoop the flesh out of the skins with a spoon. Put the pistachios (except for 1 tsp), avocado flesh, coconut yoghurt, 3 tbsp maple syrup and lime juice in a tall, narrow container and puree finely with a hand blender. Stir in the locust bean gum. Pour the mixture into a shallow bowl and freeze for 1 hour covered with cling film.
- Fill the mixture into the avocado skins, smooth out and freeze covered for another 45 minutes. Slightly hollow out each half with a teaspoon in the middle and fill 1 energy ball into each cavity. Freeze, covered, for another 60 minutes.
- Peel 2 oranges, remove white skin, cut out fillets with a knife, squeeze out rest, collect juice. Boil the juice with 3 tablespoons of maple syrup, thicken slightly with the starch dissolved in a little cold water. Remove from the stove and add the fillets.
- If necessary, halve the iced avocado halves and serve with the orange compote. Sprinkle with remaining coconut flakes and pistachios and serve.
Notebook box Guido