Simply delicious and easy to make, this sweet treat is perfect for a social occasion or an afternoon pick-me-up. This recipe fills approx. 24 mini sweet pastry tart shells or 12 larger sweet pastry tart shells.Time: 20 mins Serves: 24 Difficulty: Moderate
1 ripe avocado
1 tablespoon of lemon juice
1 cup of white chocolate
1/2 cup coconut cream
24 sweet pastry shells
Mash the avocado with the lemon juice until well combined.
Place the chocolate bits into a bowl.
Bring the coconut cream to the boil then pour over the chocolate and stir until smooth.
Blitz together the chocolate and avocado until smooth.
Spoon mixture into sweet pastry tart shells and freeze for 30 minutes.
Decorate with remaining chocolate bits and fresh berries before serving.