We had a lot of snow this year and many days of cold. We still have a few months to go before we start feeling the warmth of the sun. Until then, let’s enjoy the snow and let’s take our children outside as much as possible (that is when the outside temperature does not cause them frost bite 😉 ).

For today I thought about sharing a recipe that combines the healthy fats of avocado with the antioxidant power of raw cacao.

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Tasty Tuesday: Cacao Avocado Pudding
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Prep time: 
Total time: 
Serves: 1¼ cup
 
Cacao Avocado Pudding
Ingredients
  • 1 medium-sized avocado broken up in small pieces
  • 3 tablespoons raw cacao
  • 1 medium-sized banana broken up in small pieces
  • 2 tablespoons maple syrup
  • 7 tablespoons coconut milk
  • 2 teaspoons vanilla extract
  • nuts (walnuts, pecans, cashews, etc.) - optional, but delicious
Instructions
  1. Put everything in the food processor and blend well until everything becomes creamy and smooth.
  2. Add more coconut milk (1 tablespoon at a time) if your food processor has trouble mixing everything.
  3. In order to increase the protein content of this mousse, you can mix in small pieces of nuts (walnuts, pecans, cashews etc.) just before serving.
Notes
This delicious pudding can be used as a dip for apple or strawberry slices. Or any fruit for that matter. Or can be served with a spoon straight from the jar. Yum!
 

Maybe you are wondering why I used raw cacao and not just any cacao.

I tend to use raw cacao in raw desserts and use the regular kind in baked ones. The regular cacao was already exposed to high temperatures before it arrived to the store, so its quality won’t be much affected if I use it in my baking. However, raw cacao, as the name says, has not been exposed to high temperatures during processing. Its nutritional value is thus kept intact and I want to keep it that way by using it only in raw desserts. The same goes for raw chocolate. Its nutritional quality is superior to the chocolate that is not made from raw cacao. So whenever I have the chance, I buy raw chocolate as it is as close to the natural state as a product that one can buy in a store can be.

I give my children desserts containing cacao before 4 pm (at least 4 hours before bed time) as cacao has caffeine. Kids tend to be very sensitive to caffeine which can impede their sleep if it is given too close to their bed time.

Do you try to use raw cacao in your desserts? Do you find that it has a different taste than the regular one? For me, it tastes richer and darker.

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