Serves 2
2 cups almond flour
2 tbsp flax meal, 6 tbsp water, allow to sit for 5 minutes
1 banana
1/4 cup of cacao, roughly chopped in the measuring cup
3 tbsp oat milk
4 tbsp agave
5 dates, finely chopped
1 tsp cinnamon
In a large mixing bowl, mash the banana until its smooth. Add agave.
In a double boiler add the oat milk and chopped cacao, mix on medium heat until the cacao is melted fully but not burned.
Add the cacao to the banana and mix well. Add the chopped dates and continue mixing.
Add the flax and water mixture. Slowly begin to add the almond flour.
Because the mixture does not need to be cooked, I usually taste it here and alter it if needed. More agave, more almond flour, etc.
Ideal consistency is a tiny bit thinner than cookie batter but not much.
I put some wax paper into a small deep dish, like a ceramic fruit cup dish. Add the mixture and put into the fridge for 2 hours or until firm.
Empty the dish into a serving bowl and peel away the wax paper.
Serve with fruit and coconut milk whipped cream. I like serving with blueberries and strawberries, or goldenberries.
Leave me a comment below!, how did you like this recipe?