• Serves: 10


  • 1/2 cup ground roasted hazelnuts
  • 1 tbsp cashew or almond butter
  • 160ml organic coconut cream
  • 2.5 tbsp organic raw cacao
  • 4 tbsp organic maple syrup or 6 pitted mejdool dates
  • 1 ripe avocado
  • Fresh berries and coconut flakes for decoration


  1. Blend the hazelnuts with the cashew butter until very smooth, scrape the side as you go.
  2. Add the avocado, blend well, then add the coconut cream. Blend very well before adding the cacao and the maple syrup.
  3. Scrape the side as needed.
  4. Place in bowls, cover with cling and chill preferably overnight. Decorate with fresh berries and coconut just before serving.
compare channel adviser image

Purchase In-Store