Amazing discovery this Sunday…
Black Sapote y Chocolate!!
These Black Sapote I bought at Sevananda Co-Op in Little Five Points, Atlanta. They were actually grown at Glaser farms (near Miami, FL). This chocolaty fleshed fruit is F*ing incredible with Cacao! Like, duh! It looks just like it! Did the ancient Aztecs or Mayans breed a custard apple with a cacao bean?
Today one of the most delicious chocolate confections I’ve ever eaten was created.
If you look at my last chocolate pudding recipe, you’ll notice that I added a little Raw Apple Cider Vinegar and miso to achieve the fermented quality of high-quality chocolate. The black sapote, with it’s fruity finish of a Fuji Apple Cider, achieves that affect in and of itself. Wow! You’ve got to try this pudding!
Tropical Chocolate Parfait
Pudding:
Delicious Meat of 3 Black Sapote
3 Tbsp Coconut Oil
3 Tbsp Raw Og. Almond Butter (yes, it’s expensive, but you will use it and absolutely love it!)
1 Tsp Unpasteurized Barley Miso
1/4 – 1/2 cup Og. Grade B Maple Syrup (to taste)
1/3 cup gently melted Cacao Paste by Navitas Naturals
**melt using a double boiler method. This means put a pot of water on the stove, heat until warm but you can still touch your fingers to the water, then remove from the heat. Chop the Cacao paste into chips roughly the size of coffee beans and put into a tea cup. Set the tea cup in the water (water shouldn’t go more than halfway up the sides of the cup) and stir (use a non-metallic utensil like chopsticks) until completely melted.
1 Tbsp Bragg’s Liquid Amino Acids
Juice of Half a Lemon (about 1 or 2 Tbsp, to taste)
1 Tbsp of Pure Synergy Green Powder (go to Sunfood Nutrition to order this amazing Green Powder!)
1 1/2 Tbsp Raw Og. Cacao Nibs
1/2 cup Filtered luke warm water
Blend in a High Speed Blender like the Vitamix. Enjoy with a garnish of Maple Sugar and Cacao Nibs!
