Choc Bomb Indulgence

This nutrient-dense dessert jar will make you smile 

Recipe Rachel Grunwell. Photography Aimee Finlay-Magne. Styling Aimee Finlay-Magne and Maria Fernandez Salom.

This chocolate treat isn’t only divinely decadent, but boasts a host of superfood ingredients such as honey from The True Honey Co., who make a high-quality manuka honey that has wonderful anti-inflammatory and antibacterial properties. It’s also New Zealand-made and ethically harvested. Chia seeds are a hero ingredient, as well as being on-trend right now. These little powerhouses are a great source of protein, fibre and omega 3, just to name some benefits. However, the ultimate hero will be you, if you whip this recipe up for a loved one.

1 banana
¼ cup cacao powder (we used Ceres Organics)
2 tbsp cashew butter (we used Ceres Organics)
1 cup cashew or almond milk
¼ tsp vanilla bean powder
½ cup filtered water
1 tsp rice malt syrup
1 tsp honey (we used The True Honey Co.)
¼ cup chia seeds (we used Go Superfood organic white chia seeds)
pinch of salt (we used Himalayan Harvest natural mineral salt)

To garnish 

2 tbsp coconut yoghurt
(we used Cathedral Cove Naturals Coconut Yoghurt)
chocolate, shaved (we used Pana Chocolate from Commonsense Organics)
½ tsp cacao powder (we used Ceres Organics)

Place all the ingredients except the chia seeds in a blender (we used a Vitamix). Mix until smooth then place the mixture in a bowl. Stir the chia seeds through the mixture. 

Leave mixture in the fridge for 30 minutes so the chia seeds can plump up. Swirl yoghurt around the inside of a clean jar, then pour in the mixture to give a marbled look. Top with shaved chocolate and a dusting of cacao powder. 

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