Vegan avocado dessert: Guido Maria Kretschmer’s husband Frank Mutters reveals the recipe

Iced Avocado
Frank mother’s best recipe

© bruno schröder/blueberry Food Studios

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. If necessary, halve the iced avocado halves and serve with the orange compote. Sprinkle with remaining coconut flakes and pistachios and serve.


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