Moroccan Frozen Delight – A Vegan Escape

Allergens

Tree Nuts (Almonds, Pistachios)

Ingredients

• 1 cup unsweetened almond milk
• 2 ripe avocados
• 1/4 cup raw agave syrup
• 1/2 teaspoon ground cinnamon
• Pinch of saffron threads, crushed
• 1/4 teaspoon pure vanilla extract
• 1/3 cup freshly squeezed orange juice
• 1/3 cup frozen raspberries
• 1/3 cup chopped pistachios, for garnish
• Zest of 1 orange, for garnish

Instructions

1. In a blender, combine almond milk, avocados, agave syrup, cinnamon, saffron, and vanilla extract. Blend until smooth and creamy.
2. Pour the mixture into ice cube trays and freeze for at least 4 hours or until solid.
3. In a separate blender, combine orange juice and frozen raspberries. Blend until smooth.
4. To serve, remove the almond milk cubes from the tray and place in individual bowls. Pour the raspberry sauce over the top and garnish with chopped pistachios and orange zest. Prep: 5 mins Cook: None Total: 4 hours 5 mins

Chef’s Insight

Saffron adds a subtle, earthy undertone that balances the sweetness and acidity of this dessert.

Notes

This dessert is rich in healthy fats from avocados and pistachios, providing a satisfying indulgence without guilt.