Choc Avocado Blitz with toasted coconut and peaches

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

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Choc Avocado Blitz with toasted coconut and peaches

Preparation Time: 5 minutes

Number of Servings: 2

Recipe by Ryvita

Energy (kj)

1240

642

Energy (kcal)

297

154

Fat

19.4

of which Saturates

4.4

2.3

Carbohydrates

208

10.8

of which Sugars

16.0

8.3

Fibre

12.7

6.6

Protein

4.5

2.3

Sodium

35mg

18mg

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

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.
Slice Original crispbreads into triangles and serve on top of the dessert; sprinkle with a little extra cacao powder.
Seasonal: You can use tinned peaches or other seasonal fruit as a garnish