 |
5 Tbsp. Navitas Naturals Chia Seeds |
|
1/4 cup Navitas Naturals Cashews |
| ½ Organic, ripe cantaloupe | |
| 2 bananas | |
| 2 drops vanilla extract | |
| 2 Tbsp. Artisana coconut butter, or ¼ c. coconut cream |
For the chia tapioca:
Soak 5 T. of Navitas Naturals chia seed in 2 cups of water. Let stand for at least 20 minutes, stirring occasionally to break up any lumps.
For the banana-coconut cream:
Blend ripe organic bananas, Navitas cashews, and 2 drops of vanilla stevia in high speed blender, adding enough water to bring mixture to the 2 cup mark, or as needed to attain the consistency of a custard cream.
To assemble:
Pour half of the thickened chia seed tapioca mixture into each of two dessert bowls. Using an ice-cream scoop or melon baller, scoop the ripe cantaloupe into balls and place on top of the chia tapioca. Then pour the banana coconut cream over the top, and garnish with a sprig of mint.
Submitted by Jill Morgyn - www.jillstephaniemorgyn.com
