Ingredients (for 4 servings):
1 tbsp buckwheat
15 pistachios (shelled)
2 tbsp edible flower mix (optional)
2 tbsp coconut flakes
2 tbsp cocoa nibs
8 tbsp coconut oil
3 ripe bananas
6 dates (pitted)
8 tsp tahini (sesame paste)
2 tbsp almond drink
1 tbsp vanilla extract
2 figs
if desired, greens (e.g., sprouted buckwheat) for sprinkling
Preparation
1. Toast the buckwheat in a dry pan without fat. Remove and let cool. Chop the pistachios. Mix them with the buckwheat, flower mix, coconut flakes, and cocoa nibs and set aside.
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2. In a small pot, melt the coconut oil for the pudding. Cut the bananas into pieces.
Place the bananas, dates, tahini, coconut oil, almond drink, and vanilla extract into a powerful blender and blend until smooth and creamy. Cover and keep refrigerated until serving.
3. Divide the banana pudding into 4 bowls. Cut the figs into quarters and place on top of the pudding. If desired, sprinkle with greens or decorate as you like.
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