I’m a big fan of raw desserts. They leave my sweet tooth feeling satisfied and my body feeling good post consumption. Here’s a recipe for a decadent raw dessert I made while cooking for a yoga retreat on the island of Kauai last year. I’m sure to make this regularly at home in smaller portions (you can too just 1/2 or 1/4 the recipe!) and it’s super simple and quick to whip up. Complete with fruit and edibles flowers it is sure to delight your pallet and your visual senses alike. I’m of a mind that food should taste good and be as visually appealing as it is nutritious. Packed with healthy fats and fiber, avocados make a wonderful base for this dessert. You can adjust the sweetness or chocolate richness to your taste and add fruits that are in season or to your preference. I encourage you to alter the recipe to your taste buds and be curious to experiment with different flavors and amounts. Some may prefer a rich super dark chocolate-y experience while others may want more coconut milk to have a lighter, creamier version. Have fun and enjoy!
Total Time: 20 minutes
Yield: 10 servings
flesh of 6 ripe avocados
1 cup raw cocoa powder
1 raw banana
1/4 cup coconut or any nut milk (to help blend)
1 tbs pure vanilla extract
1 tbs freshly ground cinnamon
1 tsp sea salt
sweetener of choice to taste (I like to start with 1/2 cup pure maple syrup)
fold in your fruit of choice to the filling before pouring it into the dish (for this one, I used strawberries, blueberries and blackberries) add a creative mandala of edible flowers
Combine all ingredients in a blender or food processor until completely smooth. I used 1/4 C coconut milk, but if you’re not using a liquid sweetener (say coconut sugar, for example) then you might want to add a little extra for a smoother consistency. Once blended, pour into a serving dish. Add fresh fruit and flowers to taste. Serve straightaway or feel free to put it in the fridge for an hour and serve chilled. Bon Appétit!