Raw Chocolate Pudding: with celebrity chef, Leslie Bega
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This recipe comes from G Living: Darker Cooler Side Of Green video starts at 45 seconds.
A heavy duty blender
Large cleaver knife
1 cup of Coconut Water from fresh baby coconuts
2 1/2 cups of fresh Coconut meat, scraped from inside the coconut
1/3 cup of fresh mint leaves
1/2 cup of raw chocolate beans (“nibs”)
1/2 cup of fresh dates (check for seed)
1/2 of a vanilla bean
1 teaspoon of coconut butter
1 to 2 teaspoons almond butter
1/3 cup of agave syrup
1/2 tablespoon piece fresh ginger root
Pre-blend or grind (eg: in a coffee blender) the chocolate beans if desired for a smoother texture.
Opening up 1 or 2 baby coconuts, as shown in the video, they are soft white husked coconuts. Make cuts to the top of the coconut, until the top comes off.
Pour off the coconut water (milk) that is inside, into a separate container. Depending on the size of the coconut, one maybe, two coconuts are required to make 1 cup of water.
Take a large spoon, and scrape out the soft coconut flesh (meat) from inside the shell. Now take a spoon and scoop out the soft baby coconut meat from inside the coconut. Remove any shell that sticks, do that until there is about 2/1/2 cups of flesh.
Add coconut flesh to the blender, add mint, raw chocolate beans, fresh dates, vanilla seeds, coconut butter, almond butter, agave syrup, fresh ginger root, coconut water to the blender.
Blend, pulse at first, until the mix is started, then set on a medium speed and continue blending.
Pause to use the spatula to scrape the ingredients to the centre. Don’t touch the blades while in use.
When blended to a smooth, thick texture, stop, and pour the mix into a glass cup, and chill in the refrigerator for about 45 minutes.
(*)Leftover pudding mix in the blender can be blender with coconut water to make a chocolate drink.
(Handy hint, if you cannot find any other recipes to use the ingredients on, that is a good reason to make more puddings/mousse)