These no-bake avocado zombie bars are creamy and chocolatey. Add candy eyes and coloured sprinkles for a festive Halloween treat, or leave them plain and enjoy them at any time of year.
Watch the recipe
Ingredients
Bottom layer
- 150 g Medjool dates (about 10), pitted
- 70 g raw almonds
- 4 tbsp cocoa powder
- 2 tbsp coconut oil
Top layer
- 2–3 medium avocados
- 4 tbsp agave syrup
- 1 tbsp coconut oil
Equipment
- Blender or food processor
- 20 × 20 cm baking tin
Method
- Place all bottom-layer ingredients in the blender or food processor. Blend until the dates are smooth and the nuts are finely chopped.
- Transfer to the baking tin and press into an even layer with your hands.
- Place the tin in the freezer while you prepare the top layer.
- Mash the avocados well with a fork.
- Rinse the blender or food processor, add all top-layer ingredients and blend until completely smooth.
- Spread the top layer over the bottom layer and smooth the surface with a knife or spatula.
- Freeze for 4–6 hours, or overnight, to set.
- Remove from the freezer 10 minutes before serving, cut into squares and serve straight away.
Tip: Store leftovers in the freezer. Do not leave the bars out for long, as the top layer softens quickly.
Tip: Add candy eyes for a Halloween look.
This recipe is intended as general inspiration. Always follow the dietary advice of your bariatric team, particularly during the first months after surgery.