Step 1

In a high speed blender, place the avocado, coconut milk, sweetener, coconut water and cacao and blend until smooth and creamy. Thermomix 1 minute speed 7.

Step 2

Melt the dark chocolate in a bowl placed over a pot of simmering water. Stir well until melted.

Step 3

Line a loaf tin with non-stick baking paper. Place a quarter of the blender mixture into the tin. Drizzle over about a third of the melted chocolate. Pop into the freezer for 5 mins to just set the melted chocolate (no need to set the blender layer, just the chocolate).

Step 4

Repeat until all the blender mixture and melted chocolate is layered.

Step 5

Freeze until set.

Step 6

Meanwhile preheat the oven to 180°C (fan-forced) and line a baking tray with baking paper. Toss the almonds with the sweetener and spices and bake for 10-15 minutes or until the almonds are toasted and the syrup has caramelised.

Step 7

Allow to cool fully. Store in an airtight jar until ready to serve.

Step 8

Prior to serving, invert the semifreddo onto a serving plate. Top with almonds and serve as the ice cream starts to soften enough to cut.

Step 9

In an airtight container in the freezer.