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🍰 Vegan Chocolate-Avocado Glasses with Berry Compote

449 kcal · 30 min · 4 servings

Ingredients

• Grape juice 75 ml
• Cornstarch 1 tbsp
• Sugar 1.5 tbsp
• Mixed berries, frozen 300 g
• Lemon juice 1 tbsp
• Couverture, dark chocolate 100 g
• Avocado 3 pcs
• Cocoa powder 40 g
• Agave syrup 1 tbsp
• Vanilla sugar 1 packet
• Vemondo Organic Biscuits Vanilla 150 g
• Mint, fresh 5 g

Instructions

1. 1. Stir two tablespoons of grape juice with starch until smooth and lump-free.
2. 2. Add the remaining grape juice and sugar to a pot and bring the mixture to a boil.
3. 3. Add half of the frozen berries and bring the mixture to a boil again.
4. 4. Pour the prepared starch mixture into the pot and cook for about two minutes while stirring constantly until the mixture thickens.
5. 5. Remove the pot from the heat and stir in the remaining frozen berries and lemon juice.
6. 6. Let the red berry compote cool down.
7. 7. Chop the chocolate couverture roughly and melt it over a hot water bath.
8. 8. Halve the avocados, remove the pits, and scoop the flesh out of the skins.
9. 9. Place the avocado flesh, cocoa, agave syrup, and vanilla sugar into a tall container.
10. 10. Puree the ingredients finely using a hand blender.
11. 11. Add the liquid chocolate and blend everything into a homogeneous cream.
12. 12. Fill the chocolate cream into a piping bag and refrigerate for about two hours.
13. 13. Set aside one vanilla cookie per portion for decoration.
14. 14. Place the remaining vanilla cookies in a freezer bag and crush them lightly with a rolling pin.
15. 15. Layer the vanilla cookie crumbs and the chocolate cream alternately into the dessert glasses.
16. 16. Finish the layering with the red berry compote and a sprinkle of vanilla cookie crumbs.
17. 17. Wash the mint, pat it dry, and garnish the dessert with it.
18. 18. Serve the dessert and enjoy.

Nutrition per serving

• kcal: 449
• Protein: 6 g · Fett/Fat: 25 g · Carbs: 52 g