Healthy, Sweet Dessert

With fruit and buckwheat, this dessert is almost so healthy that it can be served as a brunch Sunday morning/afternoon. 

Ingredients                                            Portions 4 glasses

3 bananas

6 kiwi

Buckwheat granola with raspberry (premade), soaked 10 min.

Banana cream

1 cup cashews, soaked 2 hours

1/2 cup almond milk 

1 teaspoon agave syrup

1 banana

Chocolate Sauce

2 ripe avocados

4 tablespoons agave syrup

2-3 tablespoons raw cacao powder 

1/4 cup water (max)


Fruit: Divide the bananas and kiwi in slices to decorate the glass.

Banana Cream: Blend all the ingredients for the banana cream, except for the banana, in a blender. When smooth, add the banana and blend briefly to cream. 

Chocolate Sauce: Divide the avocados into two halves, remove the stone and remove the flesh with a spoon. Put the avocado, cacao powder and agave syrup in the blender and blend to a fine and smooth mousse. Carefully, add some water, one tablespoon at time, to perfect the sauce. 

Fill the glass with layers of fruit and banana cream. Begin with a layer of kiwi and then banana slices. Top with buckwheat granola and a good layer with banana cream. 

Finish with colourful bite-size pieces of fresh, green kiwi and serve!

Serving Suggestions

This fresh fruit dessert can also be served as an afternoon snack or at any other time of the day!

*Since the buckwheat granola can be a little dry, it is wise to make the banana cream thinner 

by adding a little more almond milk in the blender and pour it over the dessert like a sweet sauce.

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