A really easy raw pudding with an unusual fruit and veg combo. Small portions are ideal as the dish is quite rich, attributable to the avocados and coconut cream. This dish can be made 24 hours in advance
Serves 4 EASY 40 mins + 2 hrs to soak
THE FLAVOUR COMBINATIONS
100g (¾ cup) raw cashew nuts
1 (180g) large banana, peeled
1½ (300g) large avocados, peeled and chopped
125ml (½ cup) coconut cream
60ml (¼ cup) almond milk
30ml (2 tbsp) cocoa powder
30ml (2 tbsp) maple syrup or honey
5ml (1 tsp) vanilla essence
320g (1 cup) pineapple, diced
60ml (¼ cup) orange juice
5ml (1 tsp) lemon juice
10 fresh mint leaves
50g (⅓ cup) coconut chunks, toasted
Fresh mint leaves, to garnish
Cocoa powder, to sprinkle
HOW TO DO IT
1 For the puddings, cover the cashews with cold water and soak, 2 hours. Strain and rinse. Place in a food processor with the rest of the ingredients and blitz until smooth. Spoon the pudding into serving glasses and refrigerate, at least 20 minutes or overnight.
2 For the salsa, combine all of the ingredients and set aside, 10 minutes.
3 To serve, top each pudding with a spoonful of pineapple salsa and coconut chunks, garnished with fresh mint leaves and a sprinkling of cocoa powder.
The coconut chunks do not need to be toasted. Toasting them adds more flavour, but they work perfectly well when eaten raw too.
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