CHOCOLATE AND AVOCADO WHIP SERVED ON A SEED BAR BASE

100 g Couverture, melted

100 g avocado, mashed and passed through a fine sieve

Chilli oil, few drops

Seed Bar Base

150 g honey

100 g cocoa butter

Vanilla essence

100 g sesame seeds

100 g sunflower seeds

70 g pumpkin seeds

30 g sliced almonds

70 g dried apricots, diced

70 g raisins

30 g pistachio nuts, chopped

30 g dried cranberries

100 g coconut thread

CHOCOLATE AND AVOCADO WHIP SERVED ON A SEED BAR BASE

Whip the melted Couverture through the sieved avocado with a little chilli oil to taste.

Pipe quiffs of the whip onto the seed bar base.

Garnish with edible flowers.

Seed Bar Base

Melt honey and cocoa butter together over a low heat. Add vanilla essence to honey mixture.

Mix all remaining ingredients together.

Fold honey mixture through seed mix combining well.

Press into slice tray to ½ cm thick, roll over the top with a rolling pin to compress well and give a clean finish. Cut into disc with round cutter.