, Amber Locke's homage to soups, includes this chocolate "puddle," a pudding-smoothie hybrid that blends bananas, avocado, cacao powder, coconut water, and maple syrup. The dish contains little added sugar, and is a good source of potassium and healthy fats.
Serves 3 to 4
2 frozen bananas
1 large ripe avocado, pitted
2 to 3 Tbsp. raw cacao powder
1 tsp. maple syrup, date paste or sweetener of choice (optional)
1/2 cup coconut water
Toppings: strawberry slices, pomegranate seeds, cacao nibs, freeze-dried raspberry pieces, optional
Total time: 5 minutes
In a food processor, put frozen bananas, peeled and chopped into chunks; avocado; cacao powder; coconut water; and sweetener of choice (optional) and blend until smooth. Thin mixture with coconut water if too thick. Refrigerate until ready to serve.
To assemble, spoon soup into bowls and top with strawberry slices, pomegranate seeds, cacao nibs, and freeze-dried raspberry pieces.