• 1 ripe avocado
• ½ cup of Olivani spread
• 1 tsp vanilla essence
• 1 c cocoa
• 3 c icing sugar
•  ½ of chopped walnuts

Line a small shallow dish with foil and set aside.  In a medium sized saucepan melt the Olivani over a low heat.  Once melted, puree with the avocado in the food processor or blender until very smooth.

Return the mixture to the saucepan over a very low heat and add the rest of the ingredients, except the walnuts.  Add the icing sugar a portion at a time.

Once all the sugar has been added the mixture should be quite thick.  Add the walnuts and transfer into the prepared dish.  Top with extra walnuts if desired.

Refrigerate overnight or for at least four hours, and keep it stored in the fridge.

(I actually halved the recipe and it made plenty!)