Coconut and avocado iceblocks
These Coconut and Avocado Iceblocks marry creamy avocado with rich coconut milk and maple syrup, finished with a dark chocolate coating, making for a refreshing summer treat. Easy to prepare, they deliver a satisfying blend of flavors in a frozen form.
Cook time 5 min
Prep time 380 min
Ingredients:
2 avocados2 cups coconut milk
1/3 cup maple syrup
1/2 cup dark chocolate
1 tbsp coconut oil
Coconut and avocado iceblocks are a delightful and healthy treat, perfect for a hot summer day. Combining the rich, creamy textures of avocado and coconut milk with the sweet touch of maple syrup and the decadent flavor of dark chocolate, these iceblocks are both satisfying and nutritious. Follow this recipe for a simple yet delicious frozen dessert.
Instructions:
- Cut the avocados in half, remove the pits, and scoop the flesh into a blender.
- Measure out the coconut milk and maple syrup.
- In the blender, combine the avocado flesh, coconut milk, and maple syrup.
- Blend until the mixture is smooth and creamy.
- Carefully pour the blended mixture into iceblock molds, leaving a little space at the top of each mold.
- Insert the sticks into the molds.
- Place the molds in the freezer and freeze for at least 4 hours, or until solid.
- Once the iceblocks are fully frozen, melt the dark chocolate in a microwave-safe bowl or using a double boiler.
- Stir in the coconut oil until fully combined and smooth.
- Remove the iceblocks from the molds.
- Dip each iceblock into the melted chocolate, allowing the excess to drip off.
- Place the dipped iceblocks on a parchment-lined tray.
- Return the tray of dipped iceblocks to the freezer for an additional 10-15 minutes, or until the chocolate coating is set.
- Once the chocolate has hardened, your coconut and avocado iceblocks are ready to enjoy!
These coconut and avocado iceblocks are not only refreshing but also packed with healthy fats and natural sweetness. They are an easy-to-make treat that will impress your friends and family. Enjoy these creamy, chocolate-dipped iceblocks as a guilt-free dessert option.
Coconut and avocado iceblocks FAQ:
The iceblocks need to freeze for at least 4 hours to become solid. For best results, you can leave them in the freezer overnight.
The iceblocks are fully frozen when they are firm to the touch and have no slushy texture. You can also test by gently pulling one from the mold; if it comes out easily, it's ready.
You can substitute maple syrup with agave syrup or honey (if not vegan). Adjust the amount based on your desired sweetness.
Yes, you can store the iceblocks in an airtight container in the freezer for up to 2 weeks. To prevent freezer burn, consider wrapping them individually in plastic wrap.
Use high-quality dark chocolate with a cocoa content of 70% or higher for the best flavor. Ensure it's vegan if that’s a concern.
Cooking Tips:
- Choose ripe avocados: Ensure that the avocados you use are ripe and creamy for the best texture. They should give slightly when pressed.
- Blend ingredients thoroughly: To achieve a smooth mixture, blend the avocado, coconut milk, and maple syrup until completely combined. This ensures a consistent texture throughout the iceblocks.
- Use quality chocolate: Opt for high-quality dark chocolate for the best flavor. It adds a rich, decadent touch to the iceblocks.
- Freeze properly: Allow the iceblocks to freeze for at least 4-6 hours, or overnight, to ensure they are completely set before enjoying.
- Experiment with add-ins: Feel free to add other ingredients such as shredded coconut, chopped nuts, or fruit pieces to the mixture before freezing for added texture and flavor.
Nutrition Facts
6 ServingsCalories 310kcal
Protein 4.60g
Carbohydrates 18g
Fiber 8g
Sugar 8g
Fat 40g
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