If you’ve never tried a black sapote, you’re missing out. A relative of the persimmon fruit, they are also known as chocolate pudding fruit, and don’t disappoint! They have four times as much vitamin C than an orange – great immune boosters when you’re feeling a little under the weather. Chocolate is just what the doctor ordered.
Recipe
SERVES: 2
INGREDIENTS:
For the base layer:
- 5 tablespoons cacao nibs
- 5 tablespoons buckwheat
For the chocolate cream layer
- 1 black spapote (chocolate fruit)
- 1 banana
- 2 tablespoons raw cacao powder
- 3 tablespoons chia seeds
- 1 teaspoon vanilla bean powder
- 1/4 teaspoon Himalaya sea salt
- 1 tablespoon granulated stevia
- 1/2 cup coconut cream
For the Raspberry Chia Jam:
- 1 cup raspberries (or berries of choice)
- 3 tablespoon chia seeds
Toppings:
- Coconut yoghurt
- Strawberries
- Additional nibs and buckwheat
METHOD:
- Remove the flesh from the ripe black sapote, discarding the seeds, and add to a blender.
- Place all the remaining chocolate layer ingredients into the blender and process until smooth.
- Pour the chocolate mix into a jar and refrigerate for 30 minutes to thicken.
- Meanwhile, make the chia jam by mashing the raspberries with a fork and mixing in the chia seeds.
- In the bottom of a glass jar, add buckwheat and nibs, a thick layer of chia jam and a layer of chocolate cream.
- Top with coconut yoghurt, strawberries, more nibs and buckwheat, and enjoy immediately for brekkie or dessert!
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