I must admit that one of my weaknesses is chocolate! I find ways to allow healthy indulgences (always in moderation!) by making recipes that satisfy my chocolate craving, without compromising my health, such as this Cinnamon-Cacao Coconut Custard!

Raw cacao powder contains magnesium, calcium, thiamin, riboflavin, sulfur and nearly twenty times the antioxidants found in blueberries. This combination of powerful phytochemicals has been linked to improving heart function, lowering LDL cholesterol, and reducing cancer risk. Consumption of cacao has also been shown to positively affect emotional health by increasing serotonin and theobromine levels, positively impacting mood and promoting relaxation and contentment.

Cinnamon-Cacao Coconut Custard

Cinnamon-Cacao Coconut Custard

Cinnamon-Cacao Coconut Custard

Servings

Servings:

4

4

Prep Time

4 hours

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Ingredients

Ingredients

  • 2 2 scoop The Myers Way® Gelatin unflavored
  • 1/2 avocado
  • 1 240 cup ml coconut cream or full-fat coconut milk
  • 2 29.574 tbsp ml unsweetened cacao (or unsweetened carob powder)
  • 2 banana
  • 2 9.858 tsp ml cinnamon plus more, to taste
  • 1 4.929 tsp ml vanilla extract
  • 1/2 2.4645 tsp ml sea salt to taste
  • maple syrup or stevia (optional, to taste)

Instructions

Instructions

  1. Pour ½ cup filtered water into a small dish with gelatin. Let set until gelatin is spongy- approximately 5 minutes.
  2. In a high-speed blender, blend avocado, coconut cream, cacao, bananas, cinnamon, vanilla and sea salt until thoroughly combined.
  3. Warm gelatin on the stovetop or in the microwave for about 30 seconds, not allowing it to boil.
  4. Remove gelatin from heat and mix in cacao coconut mixture until thoroughly combined.
  5. Place in individual ramekins and chill in refrigerator, until set (at least 4 hours, or overnight).
  6. Serve chilled.
  7. Optional: Garnish with fresh berries, unsweetened cacao nibs, and/or unsweetened shredded coconut.