Here is a quick, nutritious and delicious (of course!) recipe from our friend Tina Ward.
Tina says this “makes a satisfying breakfast or snack but also an impressive dessert. It’s my go-to when I need a quick last minute dessert to serve to company. I serve it in beautiful crystal brandy snifters or in dainty tea cups (depending on the company) and nobody realizes that they are eating a vegan, dairy-free, gluten-free, sugar-free and completely raw dessert. I just tell them it’s Pots De Creme!”
- 3 ripe avocados, skin and pit removed
- 2 ripe bananas, peeled
- 3 tablespoons raw organic cacao powder
- 3 tablespoons GoodStuff Chocolate Chaga Mix
- 6 tbsp pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 cup fresh squeezed orange juice, + more as needed
- 2 teaspoons orange zest
Blend all ingredients in blender until creamy, scrapping down the sides as needed to incorporate everything. Add more orange juice as needed for desired consistency. Taste for flavour and adjust accordingly. Chill in the refrigerator for a couple hours. Leftovers may be stored in an air tight container in the refrigerator for 1 -2 days.