Choc Avocado Blitz with toasted coconut and peaches

This recipe uses

Original Rye Crispbread

Find out more

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Choc Avocado Blitz with toasted coconut and peaches

Preparation Time: 5 minutes

Number of Servings: 2

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Choc Avocado Blitz with toasted coconut and peaches
Energy (kJ)
642
1240
Energy (kcal)
154
297
Fat
10
19.4
of which Saturates
2.3
4.4
Carbohydrate
10.8
20.8
of which Sugars
8.3
16.0
Fibre
6.6
12.7
Protein
2.3
4.5
Salt
18mg
35mg
  • Per 100g
  • Per serving

Ingredients

1 medium (250g) ripe avocado

1 tablespoon honey

1 teaspoon vanilla bean paste

2 tablespoons raw cacao powder or Dutch cocoa, plus extra for dusting

1/2 (75g) ripe peach, diced

1 tablespoon (5g) toasted coconut flakes

2 Ryvita Original crispbreads

Method

  1. Put the flesh of the avocado, honey, vanilla and cacao powder into a small food processor or blender and blitz to a smooth puree. Spoon into two small glass parfait dishes; top with the diced peach and coconut flakes.
  2. Slice Original crispbreads into triangles and serve on top of the dessert; sprinkle with a little extra cacao powder
  3. Seasonal: You can use tinned peaches or other seasonal fruit as a garnish