200g ripe strawberries, greens taken off and chopped
1 avocado, stoned, peel and roughly chopped
2tsp balsamic vinegar
1/2 a tsp of vanilla extract
2 tablespoons of coconut nectar syrup
METHOD:
Put the strawberries (save four pieces for the top), avocado, vinegar and vanilla in a bowl and blitz using a hand blender (or in a food processor) until as smooth as you can get it. Have a taste and only add the maple syrup if the strawberries are not sweet enough.
Pour into containers, add a strawberry to each, cover with cling film and freeze. Allow the pots to soften for 5-10 mins before eating.
