This delicious treat is gluten and dairy free, paleo, and full of good fats and antioxidants.
Cacao has loads of benefits including having loads of iron, magnesium and calcium. It’s also a natural mood enhancer because it contains anandamide a compound nicknamed the bliss molecule. It delivers the feel-good kick of chocolate without all that extra processed and refined sugar. Cacao can take a bit of getting used to, while it has the same scent of dark chocolate it’s quite bitter and needs to be balanced in recipes.
The overripe banana is key to this recipe as most of the sweetness to counterbalance the cacao comes from the sugars in the fruit. If you can’t get your hands on a banana that’s past its best you may need to adjust the honey to account for it.
1 medium ripe avocado
1 overripe banana
1 tbsp of raw organic cacao nibs
2 tbsps of raw organic cacao powder
2 tbsps of honey
1 tsp of maca powder (optional)
50 ml of hazelnut milk
1 tbsp of chia seeds
Chuck all the ingredients into a blender and whizz until smooth. Taste and adjust: if it’s too bitter add honey, if too sweet or the banana flavour is too strong add a half a teaspoon of cacao whizz and repeat.
Once you’re happy with the flavour divide the mixture between 3 ramekin dishes and pop them into the fridge for a few hours.