BRAINY CHOCOLATE PUDDING
Ingredients
- 2 ripe bananas
- 2 ripe avocados
- 1/4 cup cashew butter
- 1/3 cup raw honey
- 4 tbsp raw cacao powder
Instructions
- Place all the ingredients in a blender and blend until you have a smooth mixture. You may need to scrape the sides down a couple of times before you get a smooth, velvety consistency. If you have nut allergies you can substitute with sunflower seed butter
- Place in individual containers in the fridge - wait for a couple of hours before serving
- Serve with a dollop of coconut yoghurt (we used Coyo) and spoon over some Raspberry Chia Seed Jam and a few nuts or seeds for some texture (we used pecan nuts)
THE SCIENCE BIT
There are so many things that are fabulous and nutritious about this pudding I have to contain myself from getting too carried away. The antioxidants content alone through raw cocoa makes this a wonderful super food. The avocado… yes you heard me right… is packed with monounsaturated fats (found in olive oil), as well as fibre, vitamin K, potassium, folate, B6 and vitamin C. It contains a whole host of carotenoids and flavonoids to add to the antioxidant status of this wonderful pudding – by the way there is not even a hint of avocado taste in case you were wondering! Bananas are a fantastic source of dietary fibre and loaded with vitamin C and B6 and cashews contain twice the iron concentration of beef and are loaded with magnesium, manganese, vitamin K and B6 – the perfect brain and energy booster. The fat in cashews is almost entirely made of oleic acid (found in olive oil) with strong anti-inflammatory and antioxidant properties. This pudding can be served plain but we love it with a dollop of coconut yoghurt and a spoonful of our home made super quick and easy Raspberry Chia Seed Jam – Chia seeds are packed with omega 3 fatty acids, as well as calcium, magnesium and manganese – all of which are crucial for brain health.
