2 level teaspoons raw cacao powder
1 level teaspoon raw maca powder
1 level tablespoon raw lucuma powder
1 level tablespoon raw coconut butter
pinch of Himalayan crystal salt
1/2 cup ripe banana, mashed
1 ounce pure water
First, place in a small bowl the cacao powder, maca powder, lucuma powder, coconut butter, and Himalayan crystal salt and blend everything together by hand until well mixed. Once well mixed, the ingredients should resemble a thick paste. Next, mash the banana into the mixture until it becomes as smooth as possible. Incorporate the water last and mix thoroughly. Superfood Chocolate-Banana Pudding is best enjoyed freshly made, at room temperature. Serves one. If you are a serious chocoholic, then double it! [wink]
A few tips…
Superfood Chocolate-Banana Pudding is quick, easy and a fun nutritious way to enjoy raw chocolate while also obtaining extra vitamins and minerals. A serving or two of this intensely-flavored pudding can readily squash even the strongest of chocolate cravings.
Blending the cacao powder, maca powder, lucuma powder, coconut butter, and Himalayan crystal salt first ensures that all of the core ingredients are properly emulsified. Mashing in the banana fluffs everything and allows for wonderful depth of flavor. The water is incorporated after all of the other ingredients are completely melded together. I have tried combining steps during the overall blending process but found the end result much less pleasing, so I continue to make this pudding the way the recipe is written. It turns out perfect every time!
In the list of ingredients, I noted 1 level tablespoon raw coconut butter. The coconut butter used in this recipe consists of coconut flesh blended with coconut oil, not to be confused with solidified coconut oil as the term “coconut butter” had suggested in past years. Coconut butter is rather concentrated but does not give an oily aftertaste. It is actually quite sweet and perfect for desserts or for enjoying straight. The flavor reminds me of creamy white chocolate. I dare you to try raw coconut butter and not become hooked!
If your coconut butter is rather firm, the mixture may bead up a little. That is perfectly alright. The coconut butter should soften during the hand blending process. However, you can choose to first gently melt the coconut butter by immersing the sealed jar into a bowl of very warm water, periodically opening the jar to stir the contents.
The back of a spoon was used to mash together and emulsify the cacao powder, maca powder, lucuma powder, coconut butter, and Himalayan crystal salt until a thick paste was formed. Gently melted coconut butter will greatly ease the blending process.
The back of a fork was used to create the mashed banana until a semi-smooth pulp was formed. Most puddings are quite silky, but the intent here is to retain some texture for an interesting mouthfeel.
Overripe bananas do not work well for this recipe as their concentrated flavor overwhelms the other ingredients. Bananas that have just become ripe and have small brown spots throughout the surface of the peel are perfect. Bananas with peels covered in large brown spots or that are completely brown are too ripe for this recipe.
In the list of ingredients, I noted 1 ounce pure water. 1 ounce is equal to 2 tablespoons. This pudding is meant to be viscous, but if you prefer your pudding thinner feel free to add extra water a tablespoon at a time until your desired consistency is reached. Keep in mind that too much extra liquid could dilute the end result.
Cacao powder is produced from raw cacao beans native to Central and South America. Almost all of the cacao powders currently found on the market are created by pressing raw cacao beans at low temperatures, separating the fat (cacao butter) from the bean. Cacao powders can also be created by simply grinding raw cacao beans into a fine powder, however the flavor and texture will vary greatly from cacao powders created by removing the fat. Raw cacao is very high in magnesium and sulfur and is one of the most antioxidant-rich and nutrient-dense foods known.
Maca powder is produced from a root vegetable native to Peru and is a member of the radish family. It has a slightly sweet, malty flavor. Maca is an adaptogen, a hormone balancer, and an excellent source of minerals, B vitamins and protein.
Lucuma powder is produced from a South American fruit that is low-glycemic with a flavor reminiscent of a maple biscuit. Lucuma is a great source of carbohydrates as well as fiber and iron.
