Prep Time: 30 min.

Check out this adorable avocado toad couple with a basil and white chocolate sprinkle mistletoe. Enjoy them with your favorite sourdough toast for a festive breakfast to share with someone special. You could even stuff them with a delicious caprese salad and serve them as a fun holiday appetizer.



1. Halve an avocado and remove the pit.

2. Slice a small piece off the back of the halves so they can lie flat.

3. Use the oval-shaped cutter to shape the flesh from the back piece into the frog’s eyelids.

4. Halve the oval and use toothpick ends to attach each half to the avocado.

5. Use the peel from the back piece to make the mouth and the frog feet.

6. Draw a line through the candy eye pupils with the edible pen.

7. Melt a small amount of white chocolate.

8. Halve a strawberry and trim off the leaves in a straight line across.

9. Dry the strawberry on a kitchen towel and dip the bottom into the melted white chocolate.

10. Stick a round white sprinkle onto the top of the strawberry with melted chocolate.

11. Leave to set on parchment paper.

12. Arrange all elements onto the avocado halves.


The edible pen, cookie cutter and candy eyes I use are linked in my Shop.