Recipe of the Week – Kelli’s Chocolate Peanut Butter Pudding

Vegan Raw Chocolate Peanut Butter Pudding with Coconut Whip Cream, Hazelnuts, Raspberries, and Cocoa Nibs

Warning: You need to like dark chocolate to enjoy this recipe! It’s got a strong dark chocolate flavor with the raw cocoa and cocoa nibs.

Need a treat but want to keep it on the healthy side? There’s lots of good whole food in this recipe!

Benefits:
Coconut: healthy short chain and medium chain fatty acids, high in fiber, antibacterial, supports the immune system
Avocado: healthy fats (monounsaturated), vitamins and minerals. K, B9, B6, B5, C, and E, high in dietary fiber
Raw Cocoa Powder: cocoa is high in antioxidant flavanoids, suffer and magnesium and essential fatty acids
Bananas: Vitamins and minerals such as magnesium, potassium, B6, are some of the few
Hazelnuts: High in folate, magnesium, and copper

Makes 2-3 servings

Ingredients:

1/2 cup(125 ml) of raspberries or other fresh berries
1/4 cup (60 ml) of peanut butter
3 medium bananas (medium ripe not super ripe)
1/2 of an avocado
4-5 tablespoons(60-75ml) of raw cocoa powder
Cocoa nibs to sprinkle on top
1/4 cup (60ml) of toasted hazelnuts
1 teaspoon (5ml) of vanilla extract
Pinch of Himalayan or sea salt

Directions:
1. Put bananas, avocado, raw cocoa powder, salt, and vanilla extract into a blender or food processor. Make sure to blend/process enough to get it very smooth. Then scrape out into a bowl and let chill for an hour.
2. Toast the hazelnuts at 300 degrees(100 celsius) for 10-14 minutes until the skin comes off. Rub the skin off with clean towel. Chop into small pieces.
3. Assemble the layers into your glass as chocolate pudding, coconut whip cream, raspberries, hazelnuts, chocolate pudding, and whip cream. Sprinkle hazelnuts and cocoa nibs on top and add more raspberries to finish it off. Serve immediately or refrigerate and serve later

Whipped Coconut Cream
1 can of full fat coconut
1-2 tablespoons(15-30ml) of sweeter (I used agave but you can use maple syrup, or cane sugar)
1/2 teaspoon of vanilla extract

1. Chill can of coconut milk in the fridge overnight
2. Chill a mixing bowl in the freezer 1 hour before
3. Flip the can over so that the coconut water will be at the top when you open the can. Open the coconut milk. Pour off the coconut water – you only want the solid coconut cream. Save the coconut cream
4. Put the coconut cream, sweetener, and vanilla extract into a mixing bowl.
5. Use an electric hand mixer to whip the coconut cream, sweetener, and vanilla extract. Beat until it is fluffy and smooth. Store in the fridge in sealed container for 1-2 weeks. The coconut whip cream will thicken in the fridge.