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1 1/2 cups super-fine blanched almond flour

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3 Tbsp. unrefined coconut oil melted

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2 Tbsp. pure maple syrup

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1 tsp. vanilla extract

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1/4 tsp. fine salt

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1 cup raw cashews soaked in advance if possible

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1/2 cup coconut cream from 1 (15-oz.) chilled can full-fat coconut milk*

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1 ripe, Fresh California Avocado seeded and peeled

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1/4 cup pure maple syrup

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1/4 cup fresh lime juice

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1 lime zest only

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2 Tbsp. pure (gluten-free) cornstarch

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1 tsp. pure vanilla extract

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1/8 tsp. fine salt

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.