Equipment needed: 4 2-inch deep ramekins
CRUST:
- 1/3 – ½ cup raw almonds
- 2 TBSP wheat germ
- 2 TBSP raw almond butter
- 1 TBSP agave nectar
CREAM:
- 2 ½ bananas
- 4 dates, diced
TOPPING:
- 4 squares Ghirardelli 60% Cacao Bittersweet Baking chocolate
- 2 tsp agave nectar
- 1-2 TBSP raw mature coconut, grated & toasted
For the Crust:
Grind the almonds in a coffee grinder by quickly pulsing several times until finely ground. (take care not to grind them too much or they will eventually become almond butter!) It is okay if a few larger chunks remain. In a ½-cup dry measuring cup, measure out the wheat germ. Fill the measuring cup the rest of the way up with the ground almonds so that the wheat germ and ground almonds, combined, equal ½ cup. In a food processor combine the wheat germ/almond mixture, the almond butter and the agave nectar. Gently pulse so that the mixture combines and clumps into a dough-like ball. Evenly distribute the mixture between the four ramekins, pressing the mixture along the bottom of each ramekin in order to form a crust.
For the Cream:
Grate 2 of the bananas to make a pudding-like consistency. Add the dates. Spoon the filling evenly into each ramekin (approximately 2 TBSP per ramekin). Slice the remaining ½ of banana and place over banana/date mixture.
For Topping:
Slowly melt chocolate over a double boiler or one pot nestled in another pot of simmering water. Stir in agave nectar and stir chocolate until just melted. Spread evenly over sliced bananas. Top with toasted coconut. (To toast coconut, preheat oven to 350 degrees. Spread coconut evenly over a baking sheet. Toast in oven for approximately 5-8 minutes, stirring once.)
I incorporate raw, natural fruits (banana and coconut) and nuts (almond). Raw ingredients give our body the necessary enzymes to aid digestion as well as high nutritional value. Raw fruits are nature’s candies and nuts contain the good fat-protein that our body needs without clogging our arteries. I stayed away from refined sugar and incorporated a more natural sweetener, agave nectar. The baking chocolate has a higher percentage of cacao which means more real cacao and less processed additives.
How it was developed: I had my son 15 months ago and 15-20 pounds of pregnancy weight was still hanging on. I felt the extra pounds weighing me down. I went on a 6-day juice fasting, eating nothing but juice, in order to cleanse my body. I knew after doing the juice fasting I couldn’t go back to filling my body with processed, unhealthy foods. I began reading about raw food diets and was inspired to eat more raw foods in my diet—raw vegetables, raw fruits, raw nuts, etc. My readings and this recipe challenge inspired me to create this (somewhat) raw dessert. This is an original recipe that I created drawing from what I learned in my readings and from what I’ve learned as a woman who loves to cook (and loves desserts!).