Delicious all that summer fruit and you can do so many different things with it. One of my favorites is this fantastic raspberry and coconut pudding infused with adaptogens.
It is only sweetened with dates, but the combination of dates with coconut makes it so naturally sweet!
This yummy dessert is:
* free from dairy, nuts and soy
* rich in nutrients
* full of healthy fats (coconut)
* rich in fiber (Agar Agar)
* adaptogenic - helps keep your body and mind in balance
Agar Agar is a plant-based binder made from algae. It is in fact a vegan gelatin that is used in various desserts and dishes. In addition, it is one of the most fiber-rich foods and helps to feel full quickly.
You might think algae, can you taste them? Agar agar is tasteless and therefore fits in every dish: an ideal ingredient for a healthy dessert.
Raspberry coconut pudding with adaptogens
200 grams raspberries
50 ml water
100 grams creamed coconut / Santen
Date paste to taste
1 teaspoon Agar Agar powder
1 teaspoon I am glowing adaptogens
85% dark chocolate
Butterfly pea flowers
Boil the raspberries in a pan with some water until you have a liquid puree.
Add the creamed coconut: this is a block of pure coconut that you can buy in Asian stores and in some supermarkets.
Add the date paste. This is made from 100% dates without additives and can be found in a block of 900 grams in Moroccan or Middle Eastern stores.
Add the adaptogens. For this recipe I used I am glowing but the I am calm can also be used or the I am focused as long as you use this one during the day.
Once everything is mixed well, add the Agar Agar and let it simmer for a few more minutes on low heat.
Turn off the heat and let the mixture cool for a while before putting it in the fridge to set. You can use a silicone mold, such as this one in the shape of the element water, one of the five platonic solids, but you can also use bowls.
Let it set in the fridge for at least four hours, for best results refrigerate it the day before.
If you used silicone molds, remove the pudding carefully by loosening the sides of the molds and letting it slide out slowly onto a plate.
Decorate with melted dark chocolate and sprinkle with some bee pollen and dried edible flower petals.