This Avocado Nice Cream is a healthy and delicious dessert made with fresh avocados, frozen bananas, and yogurt. It features a rich chocolate shell and an almond butter pit for added flavor and nutrients.
1: Cut avocados in half and remove avocados from the skins.
2: Place the skins in the freezer on a tray, open side down. Check after 8 minutes and straighten them if needed. Allow to completely freeze for about 1 hour.
3: Melt the chocolate with the coconut oil by heating in a double boiler or in the microwave in 30-second increments.
4: Remove one avocado skin at a time and cover the inside with melted chocolate, ensuring to pour out excess. Return to freezer and repeat for all skins.
5: Allow chocolate to harden completely (about 5 minutes), then remove from freezer. Let skins thaw for 5 to 10 minutes, then carefully remove from chocolate.
6: Combine all the pit ingredients in a food processor, form into balls, and put in the freezer to firm up.
7: Combine all nice cream ingredients in a food processor and blend. Optionally, add to the freezer for 45 minutes to thicken.
8: Fill the chocolate shells with nice cream and top with nut butter seeds.
9: Return to freezer until the ice cream is completely frozen.
10: Enjoy!
