Velvety maca, banana and soymilk chocolate pudding with spicy honey-cashew brittle

SPICY HONEY-CASHEW BRITTLE

The brittle may be prepared in advance.

1. In a small nonstick skillet over high heat, cook cashews and honey about 5 minutes or until honey reaches the boiling point.
2. Stir in pepper and let the honey’s moisture evaporate until honey caramelizes. 3. Spread on a baking sheet lined with parchment paper and let cool.

VELVETY BANANA, MACA AND SOYMILK CHOCOLATE PUDDING

1. Melt chocolate in double-boiler.
2. In a large bowl, combine soymilk and maca powder, mixing well with a hand mixer. Note that maca powder doesn’t dissolve into liquid, but absorbs it, giving it a slightly grainy texture, like powdered almonds would.
3. Add melted chocolate to soymilk mixture, mixing well with a hand mixer, until mixture becomes smooth.
4. Cut bananas into small pieces (at the very last minute so they don’t change colour) and gently add to pudding with a spatula.
5. Divide pudding evenly into four glasses and garnish with spicy honey-cashew brittle before serving.