Bernice Johnson, D.C. * Jin Kim, D.C.
605 East Central Avenue
Winter Haven, Fl 33880-3056
Raw Chocolate Pudding
2 med yams grated
2 Tbsp minced onion
1 tsp Garam Masala (Indian spice you can find at Publix)
½ tsp salt
½ cup buckwheat flour (any whole grain flour should work, buckwheat makes it gluten free I have also used almond flour or garbanzo flour both are gluten freeJ)
¼ cup coconut oil for frying (the recipe also suggests bacon grease because you need a flavorful oil)
1. Peel and stone the avocado, chop up, and place in blender or food processor along with the agave nectar and a couple tablespoons of water. Blend until you have a smooth, creamy consistency with no lumps, adding a little more water if necessary to achieve this.
2. Add the cacao powder, lecithin powder, vanilla extract and salt and blend again until fully mixed.
3. Taste and add a little more cacao powder if you desire a more chocolatey taste, or more agave nectar for added sweetness.
This is one of my favorite comfort foods. If I make it at night I use carob because chocolate can keep me awake.
Confession: On occasion I have been known to eat this for dinner!!!!!