Chocolate-Avocado Parfait with Blueberries & Mint

Green tea and chai spices blend together for a delicious boost of antioxidants and liquid nourishment. Fresh almond milk is easy to make, calcium-rich and highly digestible; just blend soaked almonds with water and strain. In a pinch, raw almond butter may be used. Blend with ice to make a frozen frappe or warm gently on a cool, crisp day

Leafy greens respond well to a good rubbing with oil, with a pinch of salt and seasoning. Fresh herbs always taste great. Keep it simple or add green onion, garlic and ginger for a tasty variation.

In a food processor, blend avocado, maple syrup, organic sugar, coconut oil, vanilla extract, balsamic and until smooth and creamy. 2. Sift the cocoa powder to remove lumps, using a simple metal strainer. Add cocoa powder to the avocado mixture and blend until very smooth. If time allows, let the mixture rest, covered in the fridge for an hour, for to marry and develop.

  1. Serve slightly chilled or at room temperature. Place a few blueberries in the bottom of a wine, parfait or martini glass. Top with a generous dollop of chocolate-avocado mixture and garnish with more blueberries and chopped mint.

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Steep green tea bags in hot water for 3 to 5 minutes. Remove and squeeze to extract as much liquid as possible. Cool tea in the fridge or freezer (or drop in an ice cube to speed the cooling process), unless served warm. 2. In a blender, add cooled tea, drained almonds or almond butter, ginger, spices, maple, and agave or honey and blend all until super-smooth. Start with less sweeteners and add more to taste.

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