Immortal Chocolate Banana Custard
25 minutes cooking
Makes 3 servings
Ingredients:
24.6 ounces Silken tofu, firm (see note t end)
5 tablespoons maple syrup
1/4 cup almond butter
1 teaspoon vanilla extract, alcohol free
pinch cinnamon powder
pinch cardamom powder
2 cups chocolate chips, melted in a double boiler
1 1/2 cups banana, mashed
Garnish:
2 tablespoons toasted coconut
3 mint leaves
3 strawberries
Place all ingredients except chocolate, banana and toasted coconut in a food processor and process until smooth. Remove 1/2 of the mixture and set aside.
Add banana to processor with remaining mixture and process until smooth. Remove from processor and pour into 3 parfait glasses.
Place melted chocolate chips and the base mixture that was set aside in the processor and process until smooth. Pour over banana mixture and garnish with toasted coconut, a strawberry and a mint leaf.
NOTE: variations
Replace chocolate chips with carob chips.
Replace chocolate chips and bananas with other seasonal fruit.
Replace tofu with avocado.
B-man
