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Choc Avo Brekkie Smash

By I Quit Sugar

  • 4 servings
  • Prep - 1 hour 10 mins
  • Total - 1 hour 10 mins

This Choc Avo Brekkie Smash is fun to make with the colourful layers and is a firm favourite in the kitchen.  

Servings: 4
Preparation: 1 hour 10 mins

Ingredients

  • 2 ripe avocados, halved and deseeded.
  • 1/2 cup coconut cream, chilled.
  • 1/4 cup raw cacao powder.
  • 1 tablespoon chia seeds.
  • 2 teaspoons rice malt syrup.
  • 1 teaspoon vanilla extract or 1/4 teaspoon of vanilla powder.
  • 1/2 teaspoon ground cinnamon.
  • 1 1/2 cup frozen berries.
  • 3/4 cups shredded coconut or rolled oats.

Directions

1. Blend avocado, coconut cream, raw cacao, chia seeds, vanilla, cinnamon and a pinch of salt in a blender until smooth. Set mixture in the fridge for at least 1 hour.

2. While mousse mixture is setting blend mixed berries and rice malt syrup to form a chunky puree. Stop before the mixture is too smooth.

3. Line up 4-6 jars or glasses. Spoon 1/4 cup of the mousse mixture into the base of each jar. Spoon a layer of berry puree over the top and then a layer of shredded coconut. Repeat process until jars are full.

4. Serve immediately or seal and leave in fridge for up to two days.


This Choc Avo Brekkie Smash is fun to make with the colourful layers and is a firm favourite in the kitchen.

Ingredients

  • 2 ripe avocados, halved and deseeded.
  • 1/2 cup coconut cream, chilled.
  • 1/4 cup raw cacao powder.
  • 1 tablespoon chia seeds.
  • 2 teaspoons rice malt syrup.
  • 1 teaspoon vanilla extract or 1/4 teaspoon of vanilla powder.
  • 1/2 teaspoon ground cinnamon.
  • 1 1/2 cup frozen berries.
  • 3/4 cups shredded coconut or rolled oats.

Directions

1. Blend avocado, coconut cream, raw cacao, chia seeds, vanilla, cinnamon and a pinch of salt in a blender until smooth. Set mixture in the fridge for at least 1 hour.

2. While mousse mixture is setting blend mixed berries and rice malt syrup to form a chunky puree. Stop before the mixture is too smooth.

3. Line up 4-6 jars or glasses. Spoon 1/4 cup of the mousse mixture into the base of each jar. Spoon a layer of berry puree over the top and then a layer of shredded coconut. Repeat process until jars are full.

4. Serve immediately or seal and leave in fridge for up to two days.