Method
Heat the oven to 180ºC regular bake.
Place the nuts on a baking tray and roast for 8 minutes or until lightly golden.
Remove as many of the hazelnut skins as you can – the easiest way is by rubbing them together in your hands. Then very roughly chop the nuts, you still want them in large chunks.
In a food processor, blitz the avocado flesh until smooth.
Break the chocolate up into small pieces and place in a microwave safe medium bowl. Melt the chocolate in the microwave in 30 second increments, stirring between each. Once melted, set aside to cool slightly.
Roughly chop the biscuits, ginger and cherries.
Spoon the pureed avocados into the melted chocolate and stir to incorporate, then add the biscuits, ginger, cherries and rum. Stir until well combined.
Place a large sheet of baking paper on a benchtop, roughly 50-60cm in length.
Spoon the chocolate mixture onto the baking paper and shape into a long log roughly 4-5cm in width. Roll the baking paper around the log and twist the ends tightly to enclose. Refrigerate for at least 6 hours or overnight.
Scatter the icing sugar onto a baking tray. Remove the chocolate log from the paper and roll it in the icing sugar.
Keep in the refrigerator until you’re ready to serve.
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz