Raw coconut & cayenne chocolate pudding

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Having survived five days with Rainbo at Wilderness and moving house two days after, Ben and I unpacked, stuffed our faces at our new local restaurants and hiked in Epping Forest before hopping on a plane to Umbria for ten days of sunshine and peace. It is magical here.

Doing anything except reading, sleeping and wandering around the garden picking fresh herbs to smell is something of a challenge. But I made this neat little healthy chocolate pudding (yes, another) for our first supper party before we left (no, we never stop cooking) and wanted to share it.

Among a happy handful of corner-shop-friendly ingredients, its crowning glory is fresh young lavender from the flowerbeds we have inherited in our new East London cottage. It found its way in as a last minute inspiration and looks and tastes a little magical.

But with or without it the mousse tastes pretty rad… so here you go.

Serves 4

Ingredients:

1 large avocado
1 banana
2 tbsp raw cacao powder
1/3 cup soaked dates
3 tbsp coconut milk
1 tbsp coconut manna
A generous pinch cayenne
Dessicated coconut and / or fruit to garnish

Blend all the ingredients together, place in ramekins or small bowls and leave in the fridge for at least 20 mins, before garnishing with whatever you have to hand, and serving. I think young coconut fresh would be an amazing accompaniment but fruits and seeds are a little more likely and just as great.  Of course if you have a little young lavender, give it a go, your guests might even eat it and I bet they’ll be happy.

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