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Chocolate-brownie swirl

Chocolate-brownie swirl

Decadently smooth and rich.

  • Makes 1.5L
  • More than 2 hours


  • 3 large avocados, peeled and chopped
  • 1½ cans (600ml) coconut milk
  • ½ cup (125ml) honey
  • ½ cup (125ml) cocoa powder
  • 2 tsp (10ml) vanilla essence
  • 2 PnP Live Well gluten-free brownies, cubed
  • Fresh fruit, for serving


  1. Blitz all ingredients except the brownies in a food processor or with a blender until smooth.
  2. Pour into a 21cm x 11cm rectangular loaf tin.
  3. Swirl through brownie pieces and smooth down the top with the back of a spoon.
  4. Cover with clingfilm and freeze overnight.
  5. Remove from the freezer 30-45 minutes before serving for easy scooping.

  6. Good idea: omit the brownies and serve immediately as a decadent chocolate mousse
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