By Chef: Hannah Terry-Whyte
Posted: November 22, 2011
They are magnificent. The avocado lends a buttery, nutty, creamy quality that is offset by the sweet roasted malty flavour of the carob and the textural crunch and nutty deliciousness of the grains and coconut.
- 1 avocado
- 1/4 cup carob powder (or cocoa, if you don’t like carob)
- 1 tsp vanilla extract
- sweetener to taste, such as stevia or agave (for a more neutral flavour), or perhaps maple syrup or honey
- 1/3 cup desiccated coconut
- 1/3 cup 5-grain mix (or just rolled oats) (heaping)
In a food processor, process the avocao, carob or cacao, vanilla extract, and sweetener until well combined. The food processor I was using is rather unimpressive, and couldn’t get this mixture anywhere near smooth. My mixture had very discernable tiny blobs (ugh, that word again) of bright green avocado, but honestly it doesn’t matter at all. Just get the mixture blended as well as you can!
Take the metal blade out of the food processor and stir in the coconut and grains.
Spoon the haystacks onto a lined baking tray, and pop into the freezer for one hour (or for days, until you eat ‘em all). Personally, I preferred to leave these out of the freezer for a little while before eating them, but I know some like them best straight from the freezer. Do what works for you!
Nom nom nom.