|This was taken before I froze it, but it looks pretty much the same when frozen. You could freeze it in ramekins and turn it out onto a plate.|
|Who would have thought this luscious semifreddo is vegan and the magic ingredient is avocado?|
We had some lovely ripe avocados sitting on the kitchen windowsill, and I wanted to do something different with them so I went online to see what desserts people make from avocado and came across a great avocado chocolate pudding one. It had agave nectar and vanilla essence which I didn't have- but I did have a jar of date syrup in the cupboard and some organic Green and Black's cocoa, so I made my own version. Having made it, I thought it needed something else so I froze it, and the result was a really rich and chocolatey dessert, but somehow freezing seems to take the edge off the richness so it isn't overwhelming. The amounts here make about 4 portions- or maybe more if you serve it with something else. For a really gourmet no-sugar vegan raw -ish ("-ish" because of the cocoa, and date syrup may be heated too; you could make it with raw agave nectar) dessert experience, why not try a scoop of this plus a scoop of banana icecream with a mango and coconut cookie?
- Whizz everything together in a blender or food processor until smooth and creamy.
- Freeze; but not so that it gets too hard. (If it does, remove and refridgerate before serving). And that's all!