Matcha Avocado Dessert
4 servings
195 minutes
The recipe was shared with us by the brand chef of the Avocado Queen restaurant, Glen Ballis.
1
Place pumpkin seeds, dates, and coconut oil (1/2 tablespoon) in a blender, blend and mix until a sticky dough-like mass forms. Divide the mixture into four molds (for muffins/cupcakes) and press down. Put in the freezer. This is the base for the dessert.
- Pumpkin seeds (pepitas): 100 g
- Pitted dates: 4 pieces
- Coconut oil: 1.5 tablespoon
2
Place avocado, lime juice, maple syrup, 1 tablespoon of coconut oil, lime zest, vanilla extract, matcha powder, and coconut milk in a blender, season with salt, and blend on high speed until a smooth mixture of rich green color forms.
- Avocado: 1 piece
- Lime juice: 4 tablespoons
- Maple syrup: 4 tablespoons
- Coconut oil: 1.5 tablespoon
- Lime zest: 1 piece
- Vanilla extract: 1 teaspoon
- Matcha (green tea powder): 8 g
- Coconut milk: 4 tablespoons
- Salt: 1 g
3
Take the dessert base molds out of the freezer and layer the mousse on top. Place the desserts in the freezer for at least 3 hours or overnight.
4
For the custard, combine the yolks with sugar, add the contents of the vanilla pod and nutmeg, and mix thoroughly. Pour milk and cream into a saucepan and bring to a boil. After cooling, combine with the egg mixture and cook on low heat for 6-7 minutes while stirring constantly until thickened.
- Egg yolk: 6 pieces
- Sugar: 50 g
- Vanilla pod: 1 piece
- Nutmeg: 1 g
- Milk: 250 ml
- Cream: 250 ml
5
Take the dessert out of the freezer 30-60 minutes before serving. Serve with Greek yogurt and custard.
- Greek yoghurt: 150 g
