The secret ingredient here is avocado, which gives them the thick, decadently creamy feel.
The avocado flavour totally disappears though under the rich chocolate flavours of the cacao, the nutty almond butter, the sweet banana and the caramel-like dates, so I promise you won’t know that you’re eating vegetables in your pudding!
2 ripe avocados
4 really ripe bananas, peeled (400g)
12 Medjool dates, pitted
4 tablespoons almond butter
5 heaped teaspoons raw cacao powder
optional: drizzle of maple syrup
optional: sprinkle of chia seeds
1 Slice the avocados in half, peel their skin away and remove their stones.
2 Then place the flesh into a food processor.
3 Add all the remaining ingredients to the food processor with a splash of water and the maple syrup, if using, then blend into a smooth, delicious mixture. Divide the mixture among four ramekins or little glasses and sprinkle over the chia seeds, if using.
4 Keep chilled in the fridge until you’re ready to eat.
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