Avocado fries are simple but delicious. Here I've baked creamy, coconutty avocado slices to a gentle crispness, then made a creamy cardamom-infused coconut and cashew dip for them. Vegan and gorgeous.
½cupcashewssoaked if not using a high-speed blender
1tablespoonof powdered icing sugaror sweetener of choice
1teaspooncoconut oil
Instructions
Preheat oven to 375F / 190C. Line a baking tray with parchment paper.
Blitz the coconut in a blender until fine (making coconut flour).
Slice the avocados into strips, then coat the pieces in the coconut flour. Place onto a lined baking tray and bake for 8-10 minutes until golden.
For the dip
Remove the seeds from the cardamom pods and grind them in a pestle and mortar. Add them, along with all other ingredients, to a blender and blitz until smooth. Keep in the fridge until ready to use.