Sunday, September 26, 2010

Chocolate Bliss Pudding with Coconut Cream

This is chocolate paradise, especially when served chilled and topped with coconut cream.

Coconut Cream
3 young coconuts, meat only
water from 1 young coconut
1 vanilla bean (or 1 teaspoon vanilla)
1/4 teaspoon raw agave nectar

Combine the coconut meat, coconut water, vanilla bean, and agave nectar in a blender, and process until smooth and creamy. Chill thoroughly (for the best flavor). This can be used as whipped cream would be used. It's delicious!

Chocolate Bliss Pudding
1 ripe avocado
10 pitted dates, soaked
1/3 cup filtered water
2 tablespoons raw carob powder
1 tablespoon raw cacao nibs or powder
1 vanilla bean or 1 teaspoon vanilla
1/8 teaspoon Himalayan salt

Combine the avocado, dates, water, carob powder, cacao nibs, vanilla bean, and salt in a blender, and process until smooth--scraping down the sides as you go to make sure everything gets blended in well. Chill thoroughly (for the best flavor). Serve topped with the chilled coconut cream.

Note: Depending on how sweet you want the pudding, you may need to add a little raw agave nectar to or a few additional dates.

From: "Alive in Five" by Angela Elliott

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