Ingredients (8)
- 2 avocados, peeled, stoned, coarsely chopped
- 400ml can coconut cream
- 1/3 cup (80ml) maple syrup
- 100g dark chocolate
- 1 1/2 tbsp 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.