SERVES 2

My philosophy with dessert is it should be equally as delicious as it is good for you, and when it comes to raw vegan desserts, it’s really easy to fit this bill! Raw desserts are filled with healthy fats (coconut, avocado, raw nuts), plus fruits, vegetables (yes, vegetables!), natural sweeteners and yummy superfoods. The combination below is a favourite of mine. I like to work with carob because it is less stimulating than cacao powder and also high in B vitamins which can be lacking in a vegetarian diet. If you’re looking for more of a kick though, feel free to use cacao. Make sure you choose a safe, edible essential oil or simply up the quantity of fresh mint leaves. The essential oils add much more flavour though!

For the Chocolate Layer:

2 ripe bananas

½ a ripe avocado

¼ of a zucchini

2 ½ Tbsps. carob powder

2 tsp. coconut nectar

1/8 tsp. salt

½ cup of coconut milk

1 Tbsps. melted coconut oil

Chop the banana, avocado and zucchini and add to your blender along with the rest of the ingredients. Blend on high speed until the mixture is perfectly creamy.

Pour the mixture evenly into the bottom of 2 glass jars or cups and place in the fridge.

For the Mint Layer:

2 ripe bananas

½ a ripe avocado

¼ of a zucchini

2 leaves of kale (stems removed)

3 drops of edible mint essential oil

10 fresh mint leaves

2 tsp. coconut nectar

1/8 tsp. salt

½ cup of coconut milk

1 Tbsps. melted coconut oil

Chop the banana, avocado and zucchini and add to your blender along with the rest of the ingredients. Blend at high speed until the mixture is perfectly creamy.

Remove the jars from the fridge and sprinkle a layer of shredded coconut on top of the chocolate layer. This step is optional but it creates a nice separation between the two flavours.

Pour the mint layer on top of both jars and return to the fridge to set for an hour or two.

Enjoy!