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Ingredients:
Yields 1 ½ Cups (2 servings)
- 2 bananas, peeled and sliced
- 1/3 cup raw cacao nibs, ground fine
- 7 tbsp. raw coconut oil or coconut butter
- 3 tbsp. light agave nectar
- 1 tsp. vanilla extract, preferably alcohol-free
- raspberries for garnish
Combine bananas, ground cacao nibs, coconut oil, agave nectar and vanilla extract in a food processor, and pulse until smooth. If a thicker pudding is desired, add more banana and coconut oil (pudding will also thicken as it chills). Cover and refrigerate for 2 hours. Spoon into serving dishes, and garnish each dish with raspberries.
