This Strawberry Chocolate Semifreddo is reminiscent of an ice cream cake, minus all the dairy. You’ll love how decadent and impressive this semifreddo appears and that it is a healthier dessert option. Oh yes, avocado is the secret ultra-nutritious ingredient that creates this dessert's creaminess!
Instructions
1
Add two strips of parchment paper or cling wrap to a bread pan so the semifredo will be easy to remove when frozen.
2
Add the avocado, coconut cream, ¾ cup maple syrup, cacao powder and sea salt to a food processor and blend until smooth.
3
Add half of the chocolate mixture to the bread pan, add ½ cup of strawberries, making sure they are sticking upright, and top with the remaining chocolate mixture. Spread the chocolate mixture evenly. Cover and freeze for at least four hours.
4
Next, heat a saucepan on medium heat and add 1 cup of strawberries, lemon juice and remaining maple syrup (¼ cup). Heat for two to three minutes, until the strawberries have softened and the sauce appears sticky. Add everything to a blender and blend until smooth. Press the strawberry sauce through a sieve with a spatula and discard the seeds. Set the sauce aside.
5
Remove the semifreddo 20 minutes before you are ready to serve it. Top with the strawberry sauce, remaining defrosted strawberries, cacao powder and slivered almonds. Slice and enjoy!
6
Substitutions: No Strawberries: use any other frozen fruit.
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