Popular Conditions & Diets
Ingredients
8
Time
20m
Serves
8
Recipe by Megan Horsley
Ingredients
8
Time
20m
Serves
8
Dessert
Vegan
Gluten-Free
2 large
Avocados
pitted
1 cup
Coconut Cream
chilled
1 cup
Maple Syrup
divided
1 cup
Cacao Powder
plus extra for garnish if desired
1 tsp
Sea Salt
2 1/2 cups
Frozen Strawberries
divided
1/2
Lemon
juiced
1 Tbsp
Slivered Almonds
optional
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.
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
