Guest guest Posted August 7, 2007 Report Share Posted August 7, 2007 Courtesy of VegNews Magazine. For a sweet indulgence that will cool you down on hot summer days, try Chocolate-Banana Pudding from super star chef Robin Robertson's latest offering Quick-Fix Vegetarian. Chocolate and banana were made for each other, just like Robertson and success. Author of 14 other cookbooks and VN columnist, Robertson fills this one with lickety- split recipes, for quick, succulent spoonfuls! What you need 1 cup semisweet chocolate chips 1/2 cup raw cashews 1/3 cup water 2 ripe bananas 1/4 cup pure maple syrup 1 teaspoon pure vanilla extract What you do Melt the chocolate in a double boiler over low heat, stirring constantly. Set aside. In a blender or food processor, grind the cashews to a powder. Add the water and blend again until smooth. Add the bananas, maple syrup and vanilla and blend again. Finally, add the melted chocolate and blend a final time. Serve chilled. Quote Link to comment Share on other sites More sharing options...
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