Jessica Budgell, Holistic Nutritionist
I’m not giving you a recipe for this one. I’m giving you a guide.I eat this all the time – it gives me a great magnesium fix! I never measure and always just wing-it. I have faith that you can wing-it too.
However, because I don’t measure, this always tastes a little different – which I like. Someday I’ll take the time to write out a more precise recipe, until then, here you go:
- Organic, fair trade cocoa (believe me, the quality makes a huge difference in the flavor too)
- Almond milk (or whatever is your preference)
- Pure vanilla
- Real ground cinnamon (watch out for all the cinnamon imposters out there!)
- Nut butter or avocado (ie: one healthy yummy fat source)
- Raw, unpasteurized local honey or maple syrup (you can also use date paste or blended raspberries as sweetener as a substitute)
- Sea salt
- Hemp seeds
- Or whatever else inspires you
Put 1.5 tbsp of cocoa powder into a bowl. Add a small splash (start with 1 tbsp) of almond milk, around ½ tsp of vanilla, a dollop of nut butter or avocado, a smidgen (approx. 1—2 tsp) of honey or your substitute of choice, 2 shakes of cinnamon, and a twist of ground sea salt. Now mix. It takes a few moments for the cocoa powder to mix with the wet ingredients and if it’s really thick add a splash of almond milk. Stir vigorously, adding additional almond milk if needed until preferred consistency has been reached. It will be a rich, dark, chocolate pudding at the end. And berries and hemp seeds on top if desired.