Coconut and avocado iceblocks

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How to make Coconut and avocado iceblocks

  • Yield : 10
  • Prep Time : 6:20
  • Cook Time : 0:05
  • Total Time : 6:25

Ingredients

  • 2 avocados, peeled, stoned, coarsely chopped
  • 400ml can coconut cream
  • 1/3 cup (80ml) maple syrup
  • 100g dark chocolate
  • 11/2 tablespoons coconut oil
  • Crumbled frozen raspberries, to decorate
  • Shredded coconut, to decorate
  • Coles Mini Jazzies, to decorate

Method

  • Step 1 Place the avocado, coconut cream and maple syrup in a blender or food processor. Blend or process until smooth and well combined. Pour mixture evenly among ten 1/3-cup (80ml) iceblock moulds. Insert iceblock sticks. Place in freezer for 6 hours or until firm.
  • Step 2 Line a baking tray with baking paper. Remove the iceblocks from the moulds and place on the lined tray. Return to freezer. Stir the chocolate and oil in a small heatproof bowl over a pan of simmering water until mixture melts and is well combined. Set aside for 5 mins to cool.
  • Step 3 Remove iceblocks from the freezer. Transfer the chocolate mixture to a sealable plastic bag. Cut off a corner and pipe the chocolate mixture over the iceblocks. Sprinkle with raspberry, coconut and chocolate decorations. Freeze until set.

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