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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


  • 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


  1. Line a slice baking tin with baking paper allowing some overhang so you can easily lift the slice out of the tin.
  2. Place broken biscuits into a food processor and process until roughly crushed. Add melted butter and cocoa. Pulse until well combined.
  3. 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.
  4. 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.
  5. 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.
  6. Cool then pour over the avocado layer.
  7. Chill for approximately two hours until set. Slice into small squares and serve.