Author Notes
My healthy & sweet tooth dessert. Made from aubergine and pear. Perfect choice, anytime!Simple and easy to make and so delicious! —Szabina A. Szentei
Ingredients
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200 grams
baked aubergine
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100 grams
fresh pear, peeled (ripe)
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1 teaspoon
cinnamon
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1 tablespoon
agave syrup
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30 grams
coyo coconut yogurt or coconut cream (20ml)
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15 grams
pysllium husk
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100 milliliters
unsweetened almond milk
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30 grams
85-90% dark chocolate
Directions
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Preheat the oven to 180°C/350°F/Gas. Cut the stalks off the aubergines, and then slice them in half, vertically, through the middle.
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Place the aubergine on a baking sheet bake in the oven until soft and starting to brown (about 20 minutes.) Remove from oven and allow to cool. Peel off the skin
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3. In a bowl, combine the peeled aubergine, pear, cinnamon, agave, almond milk and use your blender to blend the mixture until no lumps remain
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Add the coconut yogurt and pysllium husk and beat well
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Divide pudding among 3 small glasses or bowls
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Put the dark chocolate and splash of almond milk in a non-stick saucepan and very gently melt over a low heat, stirring every now and then, until smooth – take care not to overheat it
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Pour the chocolate on top and spread it
Refrigerate for one hour to cool.
Top with the fresh pear and pan fried aubergine chips. (optional)
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