Cinnamon-Cacao Coconut Custard

• Gluten free

• Produce

  • 1/2 Avocado
  • 2 Bananas, very ripe
  • 2 tbsp Cacao, unsweetened

• Canned Goods

  • 1 cup Coconut cream

• Condiments

  • 1 Maple syrup or stevia, organic

• Baking & Spices

  • 2 tsp Cinnamon
  • 1 pinch Sea salt
  • 1 tsp Vanilla extract

• Desserts

  • 2 tbsp Collagen gelatin, unflavored

Found on amymyersmd.com

Description

Directions

• Pour ½ cup filtered water into a small dish with gelatin. Let set until gelatin is spongy- approximately 5 minutes.
• In a high-speed blender, blend avocado, coconut cream, cacao, bananas, cinnamon, vanilla and sea salt until thoroughly combined.
• Warm gelatin on the stovetop or in the microwave for about 30 seconds, not allowing it to boil.
• Remove gelatin from heat and mix in cacao coconut mixture until thoroughly combined.
• Place in individual ramekins and chill in refrigerator, until set (at least 4 hours, or overnight).
• Serve chilled.
• Optional: Garnish with fresh berries, unsweetened cacao nibs, and/or unsweetened shredded coconut.