In my family we typically make a lot of food. It’s not that my family is big, but coming from a family that had at least 8 mouths to feed each meal, it is sometimes challenging for me to simply make something to feed 3 1/2 mouths (1/2 is because our daughter is still little and sometimes she eats, sometimes she doesn’t. Sometimes she eats a lot, sometimes she eats a little. You know what I mean).
Anyway this recipe is to serve the many mouths that make up my family. It will serve 10 (or more).
3 cups cooked black beans
3 cups cooked garbanzo beans
1/4 cup coconut milk
1/2 cup coco powder
2 red delicious apples
2 green pears
4 tbsp agave nectar
4 tsp ginger
3 tsp cinnamon
3 tsp nutmeg
1 tbsp cassava flour or tapioca flour
1/4 cup grape seed oil
10 medjool dates
1/4 cup pumpkin or sunflour seeds
Cook pears and apples until they begin to caramelize and remove from heat.
Blend garbanzos, 3 tsp ginger, pears, apples and 2 tbsp agave nectar until a thick creamy paste if formed. Taste and add more agave if you desire.
Heat a frying pan and add oil. Roast pumpkin seeds until they a just golden brown. Pulse in a blunder until the are a slightly broken down. Slice bananas or dice them and set aside. I personally prefer sliced bananas in this recipe but I am not too big of a banana fan unless the banana is baked in bread or cake.
Soak dates in hot water until they are soft. Blend black beans, drained dates, cinnamon, nutmeg, 1 tsp ginger, 2 tbsp agave nectar, coco powder, coconut milk and cassava flour. Pour into a saucepan and cook until mixture become thick. Remove from heat and let cool.
Layer 1, Layer 2-sliced bananas then pumpkin seeds, layer 3.