Forgive me for skipping out on my round up for June. This summer has been going by altogether too fast. More on that jazz later. The biggest feature in our kitchen this summer has been the banana. Because Oliver has developed a serious addiction to this mushy fruit, we have to keep a bunch on hand at all times. This results in many of our dishes using bananas to keep from spoiling or overcrowding the freezer.
I’ve posted about the many benefits of chia seeds before, on this post, but until last week I had never made my own chia pudding. I’ve seen recipes for it a dozen times, it always looked quick and easy, so why has this escaped me? Not only is this recipe nutrient packed, but its sugar free, soy free, gluten free and pretty darn tasty. The strange tapioca-like texture of the pudding pairs perfectly with the smooth coconut whip cream. Both are sweetened just enough to not overwhelm your palate.
Fresh banana slices, a sprinkle of cinnamon, and some chocolate chips for garnish (optional)
Place almond milk, chia seeds, bananas, dates, raw cacao, vanilla and salt in blender and blend till all ingredients are smooth.
Place in covered container in refrigerator for at least 4 hours.
Meanwhile make the coconut whipped cream. Open the can of coconut milk carefully. scoop out the top layer of cream, while reserving the leftover coconut water for another recipe (smoothie perhaps). Place in bowl and add agave, vanilla, and shredded coconut. Whisk by hand or with hand mixer till fluffy. (Do not over whisk, or you will have soupy whip)
After becoming super impatient, find some serving glasses or jars.
Stack as a trifle alternating the chia pudding/coconut whip as desired. You can also just dollop some of the whip as you like.
Garnish with fresh banana slices, chocolate chips, and a sprinkle of cinnamon.
Chia is also loaded with fiber, making this pudding also makes a great breakfast. It is also so creamy that it satisfies any desire for dairy. Im thinking ground up chia seeds may be the perfect binder for a raw banana cream pie. Enjoy!
Oliver gettin down with his banana filled mesh feeder at the Riverwest Co op
This tart is made using amasake, which is sweet rice fermented into an extra sweet drink, is used in place of the sugar for the crust. This natural sweetness, combined with the apple juice in the filling, is all you need to satisfy your sweet tooth! The agar-agar is a sea vegetable that replaces traditional gelatin in the filling. Agar-agar is cooling and stimulates healthy digestion. The kuzu helps to tone the intestines and regulate body temperature. Not only is this healthier dessert delicious, it also serves to keep you cool and satisfied in the summer heat.
For the Crust:
1 cup organic spelt or whole-wheat pastry flour
1/2 tsp. non-aluminum baking powder
Pinch of sea salt
1/4 cup organic hi-oleic safflower oil
1/4 cup organic amasake
1/2 tsp. organic almond extract
Preheat the oven to 350F.
Sift together the dry ingredients in a large bowl.
In a separate bowl, whisk together the wet ingredients.
Add the wet ingredients to the dry ingredients and stir until combined, forming a dough. Press into the bottom and up the sides of a tart pan.
Bake for 15 to 20 minutes, or until the edges are golden brown. Remove from the oven and set aside to cool.
For the Filling:
2 cups organic apple juice
Pinch of sea salt
1 Tbsp. agar-agar flakes
1 Tbsp. organic kuzu, dissolved in 2 Tbsp. spring or filtered water
1/4 cup fresh organic lemon juice, or more to taste
1/2 tsp. fresh organic lemon zest
Fresh organic mint leaves for garnish
Fresh organic berries for garnish
Place the juice in a saucepan and add the salt. Sprinkle the agar-agar flakes on top and let stand for 5 to 10 minutes.
Slowly bring to a boil, stirring frequently once warmed. Boil, stirring frequently, for 5 to 10 minutes, or until the agar-agar flakes have dissolved.
Reduce the heat to low and simmer for 1 to 2 minutes. Slowly add the dissolved kuzu, stirring constantly to prevent lumping.
Raise the heat to medium and stir until thick and clear. Remove from the heat. Add the lemon juice and zest, stirring well. Let cool slightly, about 10 to 15 minutes.
Pour into the prepared crust. Refrigerate for about 1 hour to set.
Garnish with the mint leaves and the berries.
Yes, I have always suffered a severe addiction to chocolate. But when I get the chance to use raw cacao, I know my body is in for a bigger treat! Super high in antioxidants, magnesium, and PEA, Cacao is a natural high in all forms, especially when its the uncooked stuff!
I did change a couple small things. I used Natures First Laws’ Raw Chocolate Powder instead of the cocoa powder. If you’ve never used this stuff before- you should. It tends to be a little less bitter than straight Cacao nibs, or powder. I use this to also make my almond nut milks, brownies, ice cream, etc. If I’m feeling lazy and need a chocolate fix fast, Ill cut into a young coconut, and mix in a spoonful with the yummy water inside. Simply decadent! Instead of making almond flour, I took my leftover nut pulp from my nut mylks, dehydrated it and voila! No waste! I also made a raspberry coulis to top, making this a super duper high in antioxidants dessert!
For the crust:
3/4 cup Raw chocolate powder
3/4 cup Almond pulp
1/2 cup Maple syrup granules
1/4 cup Coconut butter
pinch of celtic salt
***Mix all ingredients in a mixer with a paddle attachment. Or if you dont have a mixer, use a wooden spoon and a large bowl. Press the crust evenly in a 9-inch tart pan. Springform pans work best due to the removable bottoms! Allow to chill 1 hour.
For the filling:
2 1/4 cups Raw chocolate powder
2 1/4 cups maple syrup
1 cup coconut butter
***Blend all of the ingredients in a processor till smooth. Taste it here to make sure its not grainy, and to your liking. Pour into the chilled crust, and refrigerate for another 3 hours.
*** To make the raspberry coulis, I put some fresh raspberries and a tiny squirt of agave in the blender for just a quick second. Spoon over the top. Feed this to you loved one and I’m sure they’ll be at your feet begging for more!