CHOCO-AVOCADO CRUNCH

Serving

6 people

Ingredients

100g coconut oil
100g oats
2 avocados, pits and skins removed
50ml maple syrup, or more to taste
100g pumpkin seeds
100g walnuts
3 tbsp. cacao powder, or more to taste
200g dates, finely chopped

For the chocolate topping:
100g dark chocolate, roughly chopped

To serve (optional): grated coconut,edible flowers

Equipment

Food processor
Small rectangular baking tray ±20–30 cm
Baking paper

Melt the coconut oil in a frying pan over a medium heat, add the oats and fry until golden brown. This may take a while.
Meanwhile, mix the avocado flesh with
the maple syrup in a food processor until it’s thoroughly combined and smooth like butter.
Add all the other ingredients to the food processor, including the browned oats. Pulse until the mixture is as coarse or as fine as you like. Taste and adjust the maple syrup and/or cacao to your liking.
Line the baking tray with a piece of baking paper and spoon the mixture in, spreading it so it’s even.
Melt the chocolate in a bain-marie. Pour the chocolate over the oat mixture and spread it so the oats are evenly coated.
Decorate with coconut or edible flowers, if using, and freeze for at least 1 hour.
To serve, cut into bars. They can be stored in the fridge for at least 2 days.

CHOCO-AVOCADO CRUNCH

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