This is so good. Chocolate or black sapotes are a sub-tropical fruit and come into season around October through to February. They have a chocolate coloured, thick, creamy texture.

• 2 chocolate sapote
• ¼ cup organic unhulled tahini
• ¼ teaspoon cardamom powder
• 5 medjool dates (soaked 3 hours)
• ½ cup coconut cream made from the soft pulp of a young coconut

METHOD

To make coconut cream, put the coconut pulp through a heavy-duty juicer with the blank screen on or blend into a cream in a Vita-mix or other high-powered blender.

Peel the sapote fruit. Remove the seeds and place in a processor with the tahini, cardamom, and chopped dates. Blend until just smooth. Add the coconut cream and blend until smooth and creamy. Pour into a bowl and serve with chunks of seasonal fruit.