International Lifestyle Magazine Issue 55 | Page 50

Av o c a d o R a s p b e r r y
Dessert

T

his plant-based dessert is sumptuous but at the same time
makes for a light and refreshing sweet-treat! Almonds,
avocados and raspberries are well-known for their healthgiving benefits and together they bring to this dessert, good
sources of antioxidants, phytochemicals, vitamin E, dietary fibre,
protein, potassium, folate, calcium, vitamin C, and omega-3. It’s
suitable for suffers of lactose-intolerance and is gluten-free and is
very easy to make!
The following recipe makes 4 servings:

Ingredients:
For the base:
1 cup of ground almonds
2 tbs of coconut oil
1 tbs agave syrup (or you can use light maple syrup)
For the middle layer:
2 avocados
2 tbs coconut oil
For the topping:
1 cup of raspberries
2 tsp agave syrup (or use light maple syrup)
1 tsp agar-agar

Method:
Mix 1 cup of ground almonds, 1 tablespoon of agave syrup and 2
tablespoons of melted coconut oil in a small mixing bowl until wellblended, then place it into your moulds (I have made squares but you
can use any moulds you have available, preferably ones with fairly tall
sides). Flatten the base mixture so it is well compacted. To make
the middle layer, blend your 2 avocados and 2 teaspoons of coconut
oil in a blender until smooth, place this layer on top of the base and
flatten well once more so that it is even. For the topping, blend the 1
cup of raspberries and 2 teaspoons of agave syrup in a blender and
then transfer it to a saucepan. Gently warm the mixture on the hob on
a medium heat, add 1 teaspoon of agar-agar and stir until it thickens
(generally about 5 minutes). Then pour this mixture on the top. Then
place your avocado and raspberry desserts in the fridge to set for an
hour before serving.
Cooks tip: ideally needs to be prepared on the day of consumption as
once opened avocados darken in colour making it less attractive, or can
be stored in fridge, wrapping the sides with baking paper.

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