Low carb chocolate semifreddo - Cooking, Coaching & Conversations with Dr Lucy Burns
Oct 26, 2021
Cooking, Coaching & Conversations with Dr Lucy Burns is live on Facebook at 5.30pm Tuesday nights. In this weeks episode, Dr Lucy showed how to use up some avocados and make an easy low carb chocolate semifreddo.
- 800g avocado flesh
- 1.5 cups cacao powder
- 3/4 cup of monkfruit sweetener
- 2 tsp vanilla extract
- 600ml pouring cream
- In your blender or food processor, add the avocado flesh, cacao powder, sweetener, vanilla and cream. Blend until the mixture is smooth and it has thickened.
- Divide into silicon muffin moulds and place in the freezer to freeze.
- Remove from the freezer 20 minutes before serving to allow to slightly soften. Serve with fresh berries or a dollop of whipped cream.