When I started making raw desserts three years ago, I came across a cookbook entitled; Raw Food Real World. I have a weakness for recipe books and I absolutely adore the ones that are entertaining, beautiful, and well-written. Raw Food Real World is all three and has become my bible for everything raw.
The first recipe I attempted from Raw Food Real World was the Dark Chocolate Ganache Tart with Vanilla Cream. I actually took it to a friend’s birthday party with fresh raspberries and it was a smash hit. The next recipe I attempted was the Raw Chocolate Pudding. I needed to go on YouTube to learn how to get into a young coconut and then needed to acquire a lethal-looking butcher’s knife but once I did, I was off to the races. Zachary absolutely loves this pudding and it is such a delight to see his face light up when I come home with young coconuts.
It is Sunday evening and Zachary and I are just about to crack into some coconuts and whip up a batch of this creamy chocolate deliciousness. And although the result of the effort is this yummy raw chocolate creation, it is really the time with my little guy that is so special.
In case you have some young coconuts lying around, I have shared the recipe below (I have adapted it with low glycemic sweeteners rather than maple syrup and agave nectar).
Raw Chocolate Pudding
(based on recipe from Raw Food Real World by Kenney & Melngailis)
2 C Coconut Meat
¾ C Coconut Water, at room temperature
½ C Coconut Nectar
½ C Xylitol
½ C Cocoa Powder
2 Tbsp Vanilla Extract
¼ Tsp Sea Salt
In a Vita Mix or high-speed blender, puree all ingredients until completely smooth, stopping to scrape sides as necessary. Transfer to bowls and chill for a firmer pudding, or eat it straightaway. Try this with raspberries and fresh mint, or chopped nuts.