‘Superfood Chocolate-Banana Pudding’

A quick, easy, fun and nutritious way to indulge in raw chocolate while also obtaining extra vitamins and minerals.

Best enjoyed freshly prepared and served at room temperature.

A portion or two of this intensely-flavored pudding can readily quell even the strongest of chocolate cravings!

2 level teaspoons raw cacao powder
1 level teaspoon raw maca powder
1 level tablespoon raw lucuma powder
1 level tablespoon raw coconut butter
pinch of pink crystal salt
1/2 cup ripe banana, tightly packed
1 ounce pure water

There are a few ways to make this pudding, which are either by using a food processor or blender, a mortar and pestle, or a bowl. Utilizing a food processor or blender will result in a very smooth consistency (as shown above in the first picture). Creating the pudding with a mortar and pestle or a bowl will result in a tapioca-like texture. You can choose whichever method you prefer. If I am short on time or simply want the pudding to be satin-like, I will process all of the ingredients in a food processor until creamy, pausing periodically to scrape down the sides and help the mixture turn over. And if I instead feel like taking a somewhat rustic and alchemical route, then I will use a mortar and pestle. I present Superfood Chocolate-Banana Pudding either in dessert cups or very small bowls, garnished in the middle with thinly sliced banana.

Following are instructions for how I make this pudding with a mortar and pestle.

Place in a small- or medium-sized mortar the cacao, maca, lucuma, coconut butter and salt.

Using the pestle, combine everything until a thick paste is formed.

Next, incorporate the water, small increments at a time, and thoroughly mix until creamy.

Separately, in a small or medium bowl, mash the banana with a fork until a semi-smooth pulp is formed.

In most cases, puddings are quite silky, but part of the intent with this technique is to retain some texture for an interesting mouthfeel.

You can either transfer the chocolate mixture to the bowl of mashed banana, or add the banana pulp to the chocolate mixture in the mortar.

As you can tell by the following picture, I chose the latter option.

There’s just something magical about creating concoctions in a mortar!

Simply fold together the banana pulp and chocolate mixture until well blended.

Once blended, the pudding should have a tapioca-like texture (as shown below).

Following are instructions for how I make this pudding from start to finish in a bowl.

Place in a small or medium bowl the cacao, maca, lucuma, coconut butter and salt. Using the back of a spoon, combine everything until a thick paste is formed. Next, with a fork, mash the banana into the mixture until it becomes as smooth as possible. Last, incorporate the water, small increments at a time, and thoroughly mix until well blended. Again, the texture should be tapioca-like.

Blending the cacao, maca, lucuma, coconut butter, and salt first ensures that all of the core ingredients are properly combined. Mashing the banana into the paste nicely fluffs up the mixture and allows for a wonderful depth of flavor. For this particular method, it is easiest to incorporate the water as a final step.

A few tips…

The listed ingredients amount to roughly 6 ounces of Superfood Chocolate-Banana Pudding, enough for one medium serving or two very small servings.

In the list of ingredients, I noted 1 tablespoon raw coconut butter. The coconut butter used in this recipe consists of puréed whole coconut, not to be confused with solidified coconut oil as the term ‘coconut butter’ had suggested in past years. Coconut butter is rather concentrated but does not give an oily aftertaste. It is actually reminiscent of creamy white chocolate, perfect for desserts or for enjoying straight.

If your coconut butter is rather firm, the mixture may bead up a little. That is perfectly alright. The coconut butter should soften during the hand blending process. However, you can choose to first gently melt the coconut butter by immersing the sealed jar into a bowl of very warm water, periodically opening the jar to stir the contents.

Overripe bananas do not work well for this recipe as their concentrated flavor overwhelms the other ingredients. Bananas that have just become ripe and have small- and/or medium-sized brown spots throughout the surface of the peel are perfect (example shown below). Bananas with peels covered in large brown spots or that are completely brown are too ripe for this recipe.

In the list of ingredients, I noted 1 ounce pure water. 1 ounce is equal to 2 tablespoons. This pudding is meant to be viscous, but if you prefer yours to be thinner, feel free to add extra water a tablespoon at a time until your desired consistency is reached. Keep in mind that too much extra liquid could dilute the end result.


Cacao powder is produced from raw cacao beans native to Central and South America. Almost all of the cacao powders currently found on the market are created by pressing raw cacao beans at low temperatures, separating the fat (cacao butter) from the bean. Cacao powders can also be created by simply grinding raw cacao beans into a fine powder; however, the flavor and texture will greatly vary from cacao powders created by removing the fat. Raw cacao is very high in magnesium and sulfur and is one of the most antioxidant-rich and nutrient-dense foods known.

Maca powder is produced from a root vegetable native to Peru and is a member of the radish family. It has a slightly sweet, malty flavor. Maca is an adaptogen, a hormone balancer, and an excellent source of minerals, B vitamins and protein.

Lucuma powder is produced from a South American fruit that is low-glycemic with a flavor reminiscent of a maple-flavored biscuit. Lucuma is a great source of carbohydrates as well as fiber and iron.