INGREDIENTS
2
Avocados, medium ripe
4 tbsp
Agave nectar
1/8 tsp
Colouring paste, blue
1/2 tbsp
Vanilla extract or paste
200 g
Caster sugar
4 tbsp
Cocoa powder, unsweetened
200 g
Icing
1 tbsp
Coconut oil
200 g
Almonds, ground
50 milliliters
Water
150 g
aquafaba (see method divided into 2 x 75 g / 2½ oz quantities)