Recipe: Raw avocado, coconut and cashew chocolate puddings

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

PUDDINGS

100g (¾ cup) raw cashew nuts

1 (180g) large banana, peeled
and chopped

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

SALSA

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.

COOK’S TIP

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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