From toaster to freezer – the avo is back

Remember when avo toast broke the barriers of Instagrammable foods a few years ago, and more than 100,000 #avotoast posts pushed it to the forefront of foodie trends?

Well, the avo is back on the radar this year, but it’s migrated from the toaster to the freezer, with frozen avo treats being among the hottest food trends predicted for 2019.

Dairy-free ices made from milk alternatives and that all-time nice-cream favourite, bananas, are nothing new, but they’re being given a serious makeover with nutrient-dense bases of avocado, chickpeas, coconut water and even sesame seeds.

Frozen avo treats have made the list of many trend watchers this year, who say the rise in plant-based foods – everything from burgers to ice cream – is driving this craze, with avos’ smooth, creamy texture and buttery flavour making it a hit in the frozen department.

Grab some hummus, tahini, coconut water or even wasabi, add an avo (or two), whizz it all up, freeze it and you’ve got yourself this year’s go-to popsicle.

Avocado & hummus frozen lollies (vegan)

Serves 4 to 6

Ingredients

2 avocados, peeled and chopped
100g hummus
5ml (1 tsp) Dijon mustard
5ml (1 tsp) crushed garlic
1 lemon, juice and zest
Pinch of sea salt
Freshly ground black pepper
Sesame seeds to garnish

Method

Place all the ingredients in a blender and blend until smooth and pourable. Add a few teaspoons cold water if necessary.

Pour into popsicle moulds and freeze for six to eight hours.

Unmould, dip into sesame seeds to garnish and keep chilled until ready to eat.

Avocado &  wasabi frozen lollies (vegetarian)

Serves 4 to 6

Ingredients

2 avocados, peeled and chopped
100ml plain yoghurt, can substitute with coconut yoghurt/milk for vegan
15 ml Wasabi , or more to taste
100g Wasabi peas, crushed

Method

Place all the ingredients in a blender and blend until smooth and pourable. Add a few teaspoons cold water if necessary.

Pour into popsicle moulds and decorate tops with crushed wasabi peas.

Freeze for six to eight hours.

Unmould and keep chilled until ready to eat.

Avocado, coconut &cocoa popsicles (vegan)

Serves: 4 to 6

Ingredients

2 ripe avocados
200ml coconut water, or coconut milk for a creamier texture
15g good quality cocoa powder

Method

Place all the ingredients in a blender until smooth and pourable. Add a few teaspoons cold water if necessary.

Pour into popsicle moulds and freeze for six to eight hours.

Unmould and garnish with grated fresh coconut, keep chilled until ready to eat.

• For more recipes visit www.avocado.co.za.