A very smooth tasty cacao pudding. Eat it right away or put it in the fridge for later. Keeps for 3 days if it lasts.
Strawberries and Raw Chocolate Mousse
Yields 4 desserts
For the Mousse
3 organic bananas (not too ripe but not green)
5 tbsp raw chocolate powder- cacao powder
1/2 large or 1 whole small avocado
tbsp coconut water (for consistency if required, may substitute filtered water)
1/4 tsp alcohol free vanilla
2-5 drops liquid stevia( or powdered- depends on how ripe bananas are but don’t over do-
Place all ingredients in a good blender and blend on low and gradually build speed to mix into a nice creamy pudding consistency. Scrape down sides of blender to incorporate all ingredients. Add coconut water if needed so as to incorporate all. Slightly riper bananas are easily combined vs under ripe that will require additional liquid and may produce a stiffer mixture. Be aware that a powerful blender will warm this mixture if you have to blend it a lot to combine thus it may require refrigerating for your preference.
For the Cashew Cream
1 cup raw cashews
1/2 cup + 2 tbsp filtered (alkaline) water (add the +2 tbsp only if needed)
5 drops liquid stevia (or to taste but don’t over do this)
Place all ingredients in powerful blender or food process and blend until fine and creamy scraping down sides to combine well. This mixture may be spooned on the berries or drizzled from a squeeze bottle.
For the Berries
1 pint of fresh strawberries, washed and sliced
5 stevia leaves minced
liquid stevia drops (only if berries require a wee bit of sweetening)
Combine above ingredients and let stand for 10 minutes.
Divide pudding into 4 dishes, top with berries and a dollop of cashew cream. Enjoy!