Found yourself salivating over the chocolatey, berry, creamy goodness of this pic but have no idea what a ‘black sapote’ is? You’re forgiven. As Sally O’Neil of The Fit Foodie explains, it’s a relative of the persimmon fruit (used widely in chocolate and fruit puddings).
According to Sally, “they have four times as much Vitamin C that an orange and a great immune-boosters, and if you’ve never tried it—you’re missing out.” Quite frankly, that’s all the convincing we need! As the holiday season is fast approaching, this is the perfect guilt-free dessert if you’re entertaining or trying to cut down on refined sugar.
It’s also great as a post-dinner treat AND can even pass as a nutritious breakfast option. Yep, we’re giving you permission. Keep scrolling for the recipe and click here and here for more of Sally’s healthy sweet-tooth satisfying swaps.
RECIPE: BLACK SAPOTE TRIFLE
For the base layer:
- 5 tablespoons cacao nibs
- 5 tablespoons buckwheat
For the chocolate cream layer
- 1 black spapote (chocolate fruit)
- 1 banana
- 2 tablespoons raw cacao powder
- 3 tablespoons chia seeds
- 1 teaspoon vanilla bean powder
- 1/4 teaspoon Himalaya sea salt
- 1 tablespoon granulated stevia
- 1/2 cup coconut cream
For the Raspberry Chia Jam:
- 1 cup raspberries (or berries of choice)
- 3 tablespoon chia seeds
Toppings:
- Coconut yoghurt
- Strawberries
- Additional nibs and buckwheat
Method
1. Remove the flesh from the ripe black sapote, discarding the seeds, and add to a blender.
2. Place all the remaining chocolate layer ingredients into the blender and process until smooth
3. Pour the chocolate mix into a jar and refrigerate for 30 minutes to thicken.
4. Meanwhile, make the chia jam by mashing the raspberries with a fork and mixing in the chia seeds.
5. In the bottom of a glass jar, add buckwheat and nibs, a thick layer of chia jam and a layer of chocolate cream.
6. Top with coconut yoghurt, strawberries, more nibs and buckwheat, and enjoy immediately for brekkie or dessert!
