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)
Preparation
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.
