Blackcurrant Chaga Pudding
Another exciting raw food recipe from acclaimed raw food expert and author of over 500 published recipes, Kate Magic
Every raw food recipe book worth its Himalayan crystal salt has a recipe for chocolate pudding, and our Raw Living recipe section is no exception. The earthy tones of the Chaga make this a deep dark pudding while the blackcurrant adds a hint of rich fruitiness.
Time needed: 5 mins
Equipment needed: blender or food processor
- 4 avocados
- 4 tbsp agave or coconut nectar
- 1/2 cup cacao powder
- 1 tbsp blackcurrant powder
- 1 tsp Chaga powder
- 180 ml (3/4 cup) water
Remove the flesh of the avocados from the skins, and put them in the blender and blend for a minute. Once they are creamy, add your agave, cacao powder, blackcurrant powder and Chaga powder. Blend again, until all the powders are properly mixed. Then gradually add the water, a little at a time, until you have the right consistency; not too sloppy, not too thick. If you've used larger avocados you may need more water. Eat as it is, or use it as frosting for a cake.
If you're not going to eat it all straight away, this pudding will keep in the fridge in an airtight container for up to five days.