After delving into my newly delivered copy of David Wolfe’s ‘Superfoods’, I was inspired to create something powerfully decadent for dinner.
Super chocolatey, thick and mousse-like. The blender wasn’t too happy as we didn’t have time to soak the cashew but our mouths and pleasure hormones were! We made a fruity glaze with frozen berries blended with the aftermath of the pudding and some spring water and raw, local honey. We tried a little and then put it in the freezer to chill and thicken. Nathanael managed to hold himself back just enough to experience a second blast in the freezer which semi-froze it…..Yes!
makes 2 desert cups
2 x handfuls raw cashews (soaked preferable for creamy texture)
2 x tbsp soaked chia seeds
3 x tbsp organic Complete Protein Powder
1 x tbsp hulled hemp seeds
1 x tbsp Raw Cacao
1 x tbsp of Raw Cacao Nibs
2 x tbsp of Maca
1 x tbsp dried wild foraged mulberries
1/2 cup coconut butter
1 x tbsp coconut oil
big pinch of cardamom
pinch of cinnamon
pinch of cayenne
grind of pink himalayan salt
Simply blend with enough spring water to get the blender moving.
1 x handful of frozen mixed berries
1 x tbsp of raw local honey
1/2 cup of spring water
blend and pour over
Sprinkle with desicated coconut and cacao nibs