Jessica Budgell, Holistic Nutritionist

Jessica BudgellI’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:

You’ll need:

  • 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

Optional:

  • Hemp seeds
  • Berries
  • 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.