Avocado “nutella” cream

Makes one small pot

INGREDIENTS

  • 1 avocado
  • 1/2 teaspoon vanilla powder or from pod
  • 1/2 cup cacao powder
  • 1/4 cup Medjool dates (6 approx)
  • 3 tablespoons hazelnut nut butter
  • 3 tablespoons coconut yogurt
  • Generous pinch Himalayan or sea salt
  • 1 cup filtered water
  • Lightly roasted hazelnuts to garnish

METHOD

If roasting hazelnuts then line a baking sheet with paper and heat oven to 170°C. Place a generous handful of hazelnuts on the sheet and bake for 15-20 mins.

For the cream place all the other ingredients into a high speed blender, like the Vitamix S30, and process until you have a creamy consistency. You may need to use the tamper to get it to blend evenly or add more water if you want a thinner texture.