2 medium size Hass avocados

2 cups coconut cream (high quality cream is essential here. Read the ingredients and you’ll work out which is the best. I use Ayam brand cream)

4 large medjool dates, pitted

2 Tbsp raw cocoa or cacao powder

1 Tbsp raw cacao nibs (optional)

Juice from half a lemon

2 cups frozen raspberries


Place the avocado, coconut cream, raspberries, dates, lemon juice, cocoa powder and cacao nibs (if using) into your high speed blender or a food processor and blend until creamy. It is very thick so it may need a bit of help by mixing it manually every few seconds to get the blades activated properly.

Pour the mix into a glass dish and place into freezer to set. Stir a few times an hour if you can. It will take about 4-5 hours to really set hard so better to serve when softer.


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