Cool down from the heat with these easy Coconut and avocado iceblocks. Drizzled in dark chocolate, they’re guaranteed to keep the troops satisfied.
Makes44
Prep time15 mins15 minutes, + freezing & 5 mins cooling time
+ freezing & 5 mins cooling time
Ingredients
2 avocados, peeled, stoned, coarsely chopped
400ml can coconut cream
⅓ cup (80ml) maple syrup
100g dark chocolate
1½ tbs coconut oil
Crumbled frozen raspberries, to decorate
Shredded coconut, to decorate
Allen's Freckles chocolate, chopped, to decorate
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
