I think I’m overstating it at 5 minutes, but let’s consider that an allowance for morning sleepiness, shall we?
So what you do is slice up two or three ripe, sweet bananas, pour some homemade chocolate sauce over them, sprinkle with nuts and raisins, and eat. No, really, that is all.
Okay, that seems too short so let me tell you what went into the sauce in the picture.
- Peanut or other nut/ seed butter – 1 to 2 tsp (I use additive-free ones made of organic nuts/ seeds.)
- Warm water – 2 tbsp or as needed
- Cocoa powder – 1/2 tsp
- Carob powder – 1/2 tsp (You may omit and double cocoa powder instead.)
- Vanilla powder – 1/8 tsp (You can use vanilla in liquid form too.)
- Jaggery powder – 1 tsp, or to taste (You can use another sweetener, just reduce the amount of water if using a liquid one.)
- Salt – 1/16 tsp (Only use this if your nut/ seed butter is unsalted.)
In a small bowl, gradually add warm water to nut/ seed butter while stirring to form a paste. Add the rest of the ingredients, more water if needed, and stir (with a spoon or whisk) to form a smooth pour-able sauce. Tada!
I think this is still too short, so let me throw in a quick how-to-make-fresh-almond-milk-in-less-than-10-minutes. Soak a handful of almonds in fresh drinking water overnight. (Refrigerate if you live somewhere very hot.) Almonds should get all plump. Rinse and grind into a smooth paste with a splash of clean water. I use the wet grinding jar of my food processing contraption for this. Then add some more water, blend for a couple minutes and strain through a muslin. Squeeze out as much of the milk as you can, throw the pulp back into the jar and repeat this process twice. The whole process takes less than 10 minutes. The milk stays fresh in the refrigerator for three to four days, and you can use the leftover pulp in oatmeal, cookies or banana bread.