These dessert glasses layer two textures that complement each other: an avocado and lemon cream, smooth and tangy like a reinvented lemon tart, and a crunch of seeds and dried fruit that crackles under the spoon. The crunch requires some forward planning, since it dries for a long time in the dehydrator, but it can be made in a large batch and keeps for weeks. The cream, on the other hand, is blended in two minutes. A dessert to assemble a few hours before the meal.
Raw avocado-lemon cream and seed crunch dessert glasses
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Ingredients
Lemon cream
- 1 very ripe avocado
- 1 tablespoon yacon syrup
- 1 tablespoon lemon juice
- 1/2 tablespoon finely grated zest from an unwaxed lemon
- 2 tablespoons coconut oil
Crunch (to prepare in advance)
- 1 banana
- 125 g dried apricots
- 150 g sunflower seeds, soaked overnight
- 75 g hulled sesame seeds
- 1/4 teaspoon cinnamon
- 1 pinch of nutmeg
- 3 dried figs
- 3 pitted dates
- 75 g hulled hemp seeds
Method
- For the crunch, blend all the ingredients in a blender until you get a smooth paste.
- Spread it in a thin layer on a dehydrator sheet and dehydrate for about 12 hours at 41 °C, until crisp.
- Break the sheet into pieces of the size you like in a food processor.
- Put the pieces back in the dehydrator for about 6 hours, until completely dry, then store them in an airtight jar.
- For the cream, blend all the ingredients in a food processor until smooth.
- In small glasses, alternate layers of lemon cream and crunch, finishing with a layer of crunch.
- Chill in the fridge for a few hours before serving.
Tip
The crunch also makes an excellent topping for a bowl of fruit or a raw porridge at breakfast. If you prepare the glasses the day before, add the final layer of crunch just before serving: that way it stays perfectly crunchy.
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FAQ: your questions about avocado-lemon cream dessert glasses
Why put lemon on avocado?
Thanks to its acidity, lemon juice slows down the browning of the avocado flesh when exposed to air. It also lifts its rather neutral taste and adds freshness. In this dessert cream, it does both: it keeps a pretty green colour for longer and brings the tangy side of a lemon tart.
What does yacon syrup taste like?
Yacon syrup, made from the root of a plant from the Andes, has a mild, fruity taste, a little reminiscent of light molasses, caramel or baked apple. It is brown in colour, with a texture close to runny honey. In the lemon cream, one spoonful is enough to soften the acidity without masking the citrus.
What are some sweet recipes with avocado?
Avocado makes very silky chocolate mousses, lemon creams like the one in these glasses, ice creams and creamy smoothies, as well as bases for raw cakes. Its subtle taste leaves room for cacao, citrus fruit or red berries. Choose a very ripe one, without fibres, for a perfectly smooth texture.
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