This weekend invite your friends over for dessert and serve them…Avocado Gelato? Yes, it may sound a bit weird, but I haven’t met a person yet who doesn’t LOVE it.  Avocado gelato is a lower-sugar, lighter-calorie adaptation of a recipe from our friend and Daniel Plan Signature Chef Jenny Ross!



  • 3 avocados
  • ¼ cup coconut butter
  • ¼ cup honey (agave or rice syrup for vegans)
  • 3 tablespoons sugar-free chocolate protein powder (vegan)
  • 2 tablespoons raw cacao powder
  • ½ cup almond milk, unsweetened
  • 3 tablespoons coconut flakes, unsweetened
  • 1 dropper full chocolate-flavored liquid stevia


    • -In a blender, mix all the ingredients except coconut flakes. Blend until creamy and smooth. Mixture
    • should be very thick!


  • -Either smooth entire contents into a cake pan or drop round in tablespoon-sized balls (like cookies,
  • but a little thinner) onto a cookie sheet. Note that it is easier to spread the mixture into a cake pan,
  • but it is a little more challenging to cut it after it has been frozen. Dropping onto a cookie sheet can
  • be a little messy, but then it is easier to grab and eat after freezing. Try it both ways and see how
  • you like it. Sprinkle coconut over the top. Place cake pan or cookie sheet in freezer for at least 2
  • hours until frozen. Serve as a frozen treat. They taste like Fudgesicles!