If you are allergic to chocolate but you would enjoy the rich chocolaty flavor, this is the dessert for you!
This dish was inspired by the recipe of Dr. Melissa Mondala, who is a holistic, plant-based physician for family medicine, lifestyle medicine, and primary care psychiatry. And obviously, she is an avid cook!
We got the inspiration from a fantastic wellness master course: The Thr5 Formula. This master course is available for physicians and nurses for their CME (continuing medical education for medical doctors) and CNE (continuing nursing education for nurses).
And to my pleasant surprise, this course is also available for the public. If you would like to open the door to a new level of wellness, this is a great course, no matter what your knowledge level is.
This doctor-chef mentioned the fun side of experiments when we cook. So, we took the inspiration and changed the recipe my way. And that is the amazing part of this recipe–without using chocolate, it does taste like chocolate! If you don’t tell the person, the person would not be able to tell. The best part is–IT IS DELICIOUS! And also, no caffeine, because it has no chocolate! The secret ingredient is “Unforgettable” roasted brown rice powder, which makes a great coffee substitute and also it tastes like dark hot chocolate when it is fixed with milk (of any kind). I hope you will enjoy the recipe as much as I did!
2 ripe Avocados
2 ripe Bananas
1/4 tsp. Edible Green Decaf powder
4 Tbsp. Date syrup*
1 tsp. Vanilla
1/2 cup Milk of your choice
*To make date syrup, put dates in a mason jar, loose but up to the top. Add pure water to fill the jar. Secure the lid on, and leave it in the fridge for a few days until the dates are completely soft. When they are soft, process the dates with water until smooth. Keep the date syrup in a clean mason jar up to a few weeks in the fridge.
1 Tbsp. Shredded Coconut, unsweetened
1/2 cup Berries of your choice, raw or frozen
1 Tbsp. Flaxseed meal
- Put all the ingredients in the blender/processor until smooth.
2. Pour in bowls that you would like to serve in. Keep them in the fridge for up to 3 days.
3. Make toppings. Coconut flakes: Spread shredded coconut flakes in a single layer on a baking sheet. Toast in a 325F oven for 3-5 minutes. It gets browned really quickly, so keep an eye on it.
4. Berry topping: Mix flaxseed meal with berries gently so the juice from berries mixes with flaxseed meal. Leave it at least 10 minutes before using it so that it creates the “sauce-like” consistency. We used blackberries.
5. Garnish with the toppings and serve.