Chocolate and I are best friends. In my mind, there is food and then there is chocolate, ruler of the planet-based food kingdom. I know cocoa isn’t the healthiest planet-based food, but my taste buds concur that it is the most tasty for my tongue. While I do keep my diet well-rounded and I love many nutrient-packed fruits and vegetables, I will profess that I enjoy a lot of dark chocolate in the form of my own sugar free dessert concoctions and sometimes a piece of 88% dark chocolate by The Endangered Species Chocolate Company.
I really like this recipe because it not only contains my beloved chocolate, but it is grain-free, gluten-free, sugar-free, oil-free and unhealthy fat-free. It’s actually healthy fat loaded given all of those walnuts and flaxseeds. And of course, it tastes wonderful. Be warned, there is a banana flavor to this recipe so if you don’t like bananas it’s probably not in your best interest to try it. For those of you who do love bananas and a good chocolaty pudding, go for it. I hope you love this recipe as much as I do!
1 can black beans
2 ripe bananas
½ cup ground flaxseeds
1 cup raw walnuts
¾ cup distilled water
¾ cup cocoa powder
1 tablespoon vanilla extract
1 and 1/2 cup medjool dates (pitted)
2 ripe bananas, sliced
berries of choice (I used raspberries and blackberries)
Preheat oven to 350°F. Heat walnuts and water in the microwave for 45 seconds to soften walnuts. Place heated walnuts and water in a high powered blender or vitamix with black beans, 2 bananas, pitted dates, flaxseeds, cocoa powder and vanilla extract and blend until completely smooth. Place mixture into two medium sized glass pan or one large glass pan. Top with sliced bananas and berries. Bake for 30-40 minutes. Eat warm or chilled the next day. I like mine soft and warm. It’s so comforting in the winter!
I hope everyone’s week is off to a good start! xo