1

Add two strips of parchment paper or cling wrap to a bread pan so the semifredo will be easy to remove when frozen.

2

Add the avocado, coconut cream, ¾ cup maple syrup, cacao powder and sea salt to a food processor and blend until smooth.

3

Add half of the chocolate mixture to the bread pan, add ½ cup of strawberries, making sure they are sticking upright, and top with the remaining chocolate mixture. Spread the chocolate mixture evenly. Cover and freeze for at least four hours.

4

Next, heat a saucepan on medium heat and add 1 cup of strawberries, lemon juice and remaining maple syrup (¼ cup). Heat for two to three minutes, until the strawberries have softened and the sauce appears sticky. Add everything to a blender and blend until smooth. Press the strawberry sauce through a sieve with a spatula and discard the seeds. Set the sauce aside.

5

Remove the semifreddo 20 minutes before you are ready to serve it. Top with the strawberry sauce, remaining defrosted strawberries, cacao powder and slivered almonds. Slice and enjoy!

6

Substitutions: No Strawberries: use any other frozen fruit.