I found myself with a few too many ripe avocados today...hmmm, what's a raw, chocolate lovin' girl to do:)
Chocolate-Banana Pudding Cake
Crust:
1 cup raw pecans
1/2 cup dates, I used medjool
1 cup coconut flakes, I used fine shred
2 tablespoons raw cacao nibs
pinch of cinnamon, optional
Filling:
4 medium avocados, soft and ripe
1 banana, spotty:)
1 cup raw cacao powder
¼-½ cup agave, to taste
¼ cup maple syrup, I used grade B
¼ cup coconut oil, softened, increase amount to 1/2 cup or sub cacao butter for firmer filling
½ whole vanilla bean, ground
1. Process all crust ingredients in food processor fitted with the "S" blade until crumbly and sticky. Press into 7" spring-form pan, or pan of choice. Chill while preparing filling.
2. Process all filling ingredients in food processor fitted with the "S" blade until thick and smooth. Pour into chilled crust.The filling is a variation of one of the most surprising recipes(IMHO) in the raw food world.
When I first tried this recipe on Gone Raw, I could not believe that avocado, sweetener, and cacao could turn into chocolate pudding (or mousse), but it did! There are countless variations of this avocado pudding:)
3. Top with large coconut flakes and cacao nibs as desired. I also added some raw choccie hearts from v-day:)
Click here to see my raw chocolate recipe, suitable for molding:)
This page has the chocolate heart mold I used, #VO24
4. Chill until firm, at least 3 hours before serving, small pies or tarts will take less time.
This recipe is adapted from one posted in the current edition of Better Nutrition. Thanks for the inspiration BN!
Anyone wanna piece?
