This recipe is just one from the OPSM 'Eye Am Healthy' range, encouraging good nutrition to maintain healthy eyesight.


  • 2 medium avocados, halved and deseeded

  • 1/2 cup baby spinach, roughly chopped

  • 1 punnet fresh raspberries

  • 1/4 cup unsweetened cocoa powder

  • 2 teaspoons vanilla powder or extract

  • 1/4 cup rice malt syrup

  • 1/3 cup full-fat coconut cream, at roomtemperature

  • 100g 85 % dark chocolate, broken intoeven sized pieces


  • 1.

    Place the chocolate in a microwave safe ceramic bowl. Melt the chocolate carefully in the microwave for 10 seconds at a time until silky (use a plastic spatula to stir in between bursts). It should take about 1 minute in total. Be careful not to overheat otherwise the chocolate will seize. Set aside to cool slightly.

  • 2.

    Meanwhile, combine the avocado flesh, spinach, cocoa powder, vanilla powder or extract, rice malt syrup and coconut cream in a food processor. Process until smooth. Slowly add in the melted chocolate and continue to process until the mixture is fully combined. Fold through half the raspberries, reserving the rest for the topping.

  • 3.

    Spoon portions of the mixture into glass jars and set in the fridge for at least 15 minutes before serving. Top with raspberries, if you like.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 216kj
  • Fat Total 15g
  • Saturated Fat 6g
  • Protein 3g
  • Carbohydrate 22g
  • Sugar 14g
  • Sodium 11mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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