This raw dessert has been a go-to treat for me since I first started studying nutrition. I was a full-on hippie raw food vegan. Living up north and spending my days off from uni volunteering at this place that made raw “sacred” balls. My weekends were filled with surf trips to Byron Bay where I would do as many raw food classes as humanly possible in between filming food docos on my handycam. I fancied myself as the Steve Irwin of fruits and veggies!
So after all the adventures, this recipe, from my book The 20/20 Diet Cookbook (Plum; $34.95), has been in my cooking collection for a while now. Everyone loves it and they never guess it’s made with avo! Here’s a health nerd fact for you: the botanical name for the cocoa tree is “theobroma cacao” which translates to “food of the gods”. So if it’s good enough for the gods, then it’s good enough for me!
2 large ripe organic avocados*
6 medjool dates
2 frozen peeled bananas (peel before you freeze)
¼ of a cup of raw cocoa powder
½ a teaspoon of cinnamon
Tiny pinch of good quality salt (I love Pink Murray River or Himalayan)
One punnet of fresh strawberries, quartered
1 Pop your avos, dates, bananas, cocoa powder, cinnamon and salt into the blender and let the magic happen.
2 Blend until it’s smooth and silky. It will only take about 40-50 seconds. Then serve in bowls and top with fresh strawbs! Delishimo!
Go for organic avocados if you can because the taste and texture make all the difference in this recipe. You can substitute the dates for ¼ cup of honey, maple syrup or coconut nectar. Whatever floats your boat!