This chocolate, coconut and avocado slice features our predictably perfect GreenSkin® GMax® Avocados and is sure to become your new favourite sweet treat!
Serves: 24 pieces
Prep time: 25 mins
Cool time: 2 hours
Ingredients
- 250g Marie biscuits
- 200g melted butter
- 1 ½ tbsp cocoa
- Pinch of salt
Filling Ingredients
- 1 ½ cups of pureed GMax® avocados
- 3 ½ cups desiccated coconut
- 2 ½ cups icing sugar
- 50g melted copha or coconut oil
- 1 tin (395g) condensed milk
- 1 tsp vanilla bean paste
Topping Ingredients
- 220g dark chocolate
- 1/3 cup of cream
Method
- Line a slice baking tin with baking paper allowing some overhang so you can easily lift the slice out of the tin.
- Place broken biscuits into a food processor and process until roughly crushed. Add melted butter and cocoa. Pulse until well combined.
- Press chocolate crumb mixture firmly into the prepared tin. Use a smooth bottom glass to ensure the biscuit crumb is smooth and evenly spread across the tin. Refrigerate until needed.
- Place the condensed milk, coconut, GreenSkin® GMax® avocado puree, melted copha, or coconut oil, vanilla and sugar in a bowl. Stir well to combine. Distribute evenly over the base mixture. Return to refrigerator.
- Melt the dark chocolate and cream using the double boiler system: Using a saucepan with approximately 2 cups of water on low heat. Place a heatproof bowl on top and add the chocolate and cream, stirring occasionally, finishing to make a smooth, rich chocolate ganache.
- Cool then pour over the avocado layer.
- Chill for approximately two hours until set. Slice into small squares and serve.
