Since this AIP journey of 2014, I have felt more energetic, leaner, more focused, and happier. What I had not felt is the giddiness that can only come from the moment before the first bite of a decadent dessert. Until my birthday treat tonight. Oh my; I just had to share it with you (as my first blog entry)!
Ingredients for the pudding:
1 ripe banana
2 tablespoons coconut butter
3 soft dates (mine were already soft, but you can soften them by soaking them in water)
a couple shakes of cinnamon (optional)
Ingredients for the sauce:
1 tablespoon coconut oil
1.5 tablespoons carob powder (please don’t measure – I totally guessed how much I used)
1 teaspoon of raw honey
2 turns of the grinder of Himalayan Pink Salt
First, warm a pot of water. Place the jars of coconut oil and coconut butter in for a bit to soften/melt them. This also helps later on with the raw honey (the warmth of the coconut oil melts it into the sauce…and chocolate sauce just seems to taste better warm too :).
Make your pudding: Pit your dates. In a bowl, mash the dates. If they are still too tough to mash, use a knife to cut them into bitty pieces. Then mash in the ripe banana and the coconut butter into the same bowl. I’m not positive how much exactly (as I don’t like to ruin the fun by measuring), so add more coconut butter if it isn’t thick enough for your taste. Add cinnamon, if desired.
In a small mug or bowl, add the carob powder and pour and stir in the melted coconut oil. Add the salt and raw honey and mix well.
The thick, chunky pudding goes first in your serving dish…with the sauce drizzled on top. [Have fun with this. Presentation adds to the yumminess of dessert!]
A note about the sweetening and my sweetener journey:
If you want to sweeten this up more, feel free to add more honey or maple syrup. Since going full AIP, I have found that I’m more interested in the tastes of the actual foods and less dependent on the sweeteners (e.g., honey, maple syrup)…so you may not find this to be as decadent if you are used to more sweetness. A year ago, I would have drizzled the maple syrup itself on top. I think that the change in me is due to the fact that for the first month and a half of AIP I didn’t have any sweeteners at all… and I cut out all high-glycemic fruits too (no bananas!). It was like a fasting for me. If you are willing to try it out, I definitely recommend challenging yourself this way. It is amazing how much I now appreciate tastes on a new level. A drop of maple syrup in a recipe tastes like candy to me, meals and desserts alike are more fulfilling, and I feel less weighed down!