Chocomole, Frozen Blueberry Yogurt and Hint of Lavender

Chocomole, frozen blueberry yogurt and a hint of lavender

1. Coarsely chop the avocados and put them in a blender with the cocoa powder, coconut oil and some agave syrup. I recommend sweetening according to personal taste, so no quantity requirements.
2. Put in the refrigerator and chill for at least 2 hours. For the hippie dough, mix the flour with the powdered sugar and the soy cream, add the vanilla pulp of the pod, possibly a little more water, the dough should be thick, but not too tough, similar to pancake dough. Crumble in the dried lavender flowers with 2-3 fingertips.
3. Line the baking sheet with parchment paper and draw circles about 10 cm in diameter with a compass or with the help of a small bowl and a pencil. Spread the dough in the circles and spread out with a teaspoon. Hold the spoon under cold water every now and then to make it easier. Bake at 200 ° C for about 8 minutes until the ribs are lightly browned. Then still hot around the handle of a kitchen utensil, e.g. wrap a whisk, if the dough is too hot, use a kitchen towel to help. Let it dry in shape on the stem, it will take a few minutes.
4. Using a tall mixing bowl, fill the chocomole into a piping nozzle with a star attachment. Carefully fill the hip with the chocolate cream from both sides. For the frozen yoghurt, put the soy yoghurt in the blender and mix with the powdered sugar and frozen blueberries (250g / just do not thaw, otherwise there will be no ice).
5. Then quickly arrange on a plate with the chocomole hips and decorate with fresh berries and lavender flowers as desired.