Avocado with chocolate?!!? Yes, please. Avocado, coconut, chocolate and phyllo unite. This creamy, sweet (but not too sweet) frozen teat is an unexpected delight!
- 2 packages (15 count, each) Athens® Phyllo Shells
- 6 ounces bittersweet chocolate, melted
- 3/4 cup sweetened coconut flakes, toasted
- 1 1/2 Hass Avocados, peeled and pitted
- 1/3 cup coconut milk
- 3 tablespoons sugar
- 1 tablespoon lemon juice
- 1/2 tablespoon agave
- 1/2 teaspoon salt
Preheat oven to 350°F. Place empty phyllo shells on baking tray. Bake 3-5 minutes or until lightly golden brown.
Dip phyllo shell tops (“rim”) in melted chocolate and set on parchment paper or Silpat mat. Sprinkle with toasted coconut before chocolate hardens. Let set 45 minutes or until chocolate is hard.
Using a blender, mix avocado, coconut milk, sugar, lemon juice, agave and salt 2-3 minutes or until smooth and creamy. Pipe or spoon into phyllo shells. Cover with plastic wrap or place in air tight containers and freeze 6 hours or overnight. Serve frozen.
Serving size: 1 shell (21g), Amount per serving: Calories 70, Total Fat – 5g, Saturated fat – 3g, Trans Fat – 0g, Cholesterol – 0mg, Sodium – 50 mg, Dietary Fiber – 1g, Total Carbohydrate – 6g Sugars – 3g, Protein – 1g, Vitamin D –0%, Potassium – 0%, Calcium 0%, Iron 6%
These frozen treats can be stored airtight in freezer for up to two days.