Bean Avocado Graves
October 30, 2019
Using a knife stencil out small tombstones on the pita.
Lightly coat with olive oil and sprinkle with sea salt.
Place on a lined baking tray and bake for 5-8 minutes at 180°C.
When cooled, use an edible pen to write on the tombstones.
In a pot, heat up the black beans and add Violife Creamy Original.
Remove from heat and mash the beans to a consistency of your liking.
To make the guacamole mash the avocado in a bowl with a fork and add lime juice and salt.
Layer up your cups with the bean and Violife mixture, the guacamole and top with parsley leaves.