By nutritional therapist Christine Bailey
Creamy and simple to make, these delicious tangy desserts would also be ideal as a breakfast option. They are rich, so a little goes a long way.
1 ripe avocado
Zest and juice of 1 lemon
60g cacao butter or coconut oil
60g xylitol or granulated stevia, to taste
100g coconut yoghurt or thick Greek yoghurt, plus 2 tbsp for topping (optional)
For the crumble:
30g walnuts, roughly chopped
30g pecan nuts, roughly chopped
40g gluten-free oats
1 tbsp desiccated/dried shredded coconut
Juice of ½ lemon
1 tbsp xylitol or 2 tsp granulated stevia
To make the crumble, put all the ingredients in a food processor, or electric chopper, and whiz to form chunky crumbs. Tip into a bowl and leave to one side.
Put the avocado in the food processor or a blender and add the lemon zest and juice, the cacao butter, erythritol and yogurt, and whiz until smooth. Adjust the sweetness, to taste.
Spoon a little of the crumble mixture into the base of four glasses. Top with half the avocado mixture, then repeat the layers. Reserve a little of the crumble mixture for sprinkling over the top. You can also top with a little coconut yogurt if you like. Put in the refrigerator for 30 minutes to firm up slightly before serving.
The avocado in this dish is an excellent source of healthy brain-supporting fats. B vitamins are also present and are used by the body for the production of neurotransmitters for brain health.
Recipes and images from The Brain Boost Diet Plan by Christine Bailey, coming out on 18th January 2018 and published by Nourish Books.