I must admit that I am falling in love with raw vegan desserts. They are so light, delicious, naturally sweet, light and quite a different and healthy option from the usual desserts. Don't get me wrong I still love me a piece of Banoffee Pie or Tres Leches cake but sometimes I like to vary things and raw puddings are awesome and full of goodness. This particular pudding is full of nutritional goodness, lot of protein from the hemp seed, good fats from the coconut milk and sweetness from the banana. The other ingredients elevate this pudding to another level when it comes to taste! If you cannot find hemp seeds [we buy ours from Asda], you can use chia seeds or linseed [flax seeds]. Try it out, it is super good.
Note: The secret to the creaminess of the pudding is a coconut milk high in coconut extract, we used one that contains 75%. You have to store it in the fridge upside down for 24 hours and then invert the can and open it as usual. This procedure will make sure that the actual coconut extract sinks and hardens at the top of the can.
For 4 puddings you will need...
- 1 tin 75% coconut milk [see Note above]
- 1 tbsp hemp seed
- 1 tsp dried rose petals (optional)
- 1 banana, sliced
- ½ tsp ground cinnamon
- 1 vanilla pod or 1 tsp vanilla essence
- 12 blueberries, to serve
How to...
- In a spice grinder or mortar & pestle, put the hemp seeds, rose petals and ground cinnamon and grind to a fine or coarse powder [however you like it].
- In a food processor or blender spoon the coconut milk [discarding the liquid], add the ground seeds, petals and cinnamon.
- Split the vanilla pod lengthways and scrape the seeds with a knife and throw into the blender, alternatively add the vanilla essence. Now add the banana slices and blend until you get a smooth mixture.
- Spoon the mixture into ramekins or small bowls, put 3 blueberries on top and chill in the fridge for a couple of hours.
Enjoy!!!
R&A
