Recipe by Sylvie Gouin and published in Sweat Equity Magazine.
Prep Time: 3 minutes
1 tsp coconut oil
1 tsp almond butter
1 tsp cacao powder
1 tsp maple syrup (optional)
Raspberries to garnish
1. Mush banana with a fork
2. Combine all ingredients and continue stirring until well mixed
3. Spoon mixture into a small glass and top with a few raspberries before serving
Cacao (not to be confused with cocoa), is an excellent source of anandamide, a neurotransmitter that creates the feeling of happiness. It’s also an excellent source of antioxidants, iron, and magnesium.
Coconut oil is easy to digest, does not convert to stored fat, has anti-microbial and anti-fungal properties, and reduces cravings by supporting satiety.
Cacao is the purest form of chocolate you can consume; it is raw and much less processed than cocoa powder. It has traditionally been used by some cultures as a valuable trade commodity.