Vegan Chocolate Ganache Pudding

INGREDIENTS

(serves 2 to 3)

• 1 Seed and Bean Mandarin & Ginger Dark Chocolate Bar
• 1 tbsp olive / coconut / argan oil
• Pinch sea salt
• 1 banana, frozen and sliced
• Quinoa Oat Crunch, to top
• ½ tsp He Shou Wu powder (optional)

METHOD

• Melt the chocolate in a bowl over a saucepan of simmering water.
• Once melted add to a blender with all other ingredients.
• Blend on a high speed until smooth and fully combined.
• Pour into serving bowls and set in the fridge overnight. For a more solid dessert, or to enjoy as a cheesecake on your favourite nutty base, add two tablespoons coconut oil or cacao butter during the melting process.
• Once totally chilled, remove from the fridge and sprinkle with your Qnola of choice before serving.