Cinnamon-Cacao Coconut Custard

Ingredients
2 Tbsp collagen gelatin unflavored
1/2 avocado
1 cup coconut cream or full-fat coconut milk
2 Tbsp unsweetened cacao (or unsweetened carob powder)
2 very ripe bananas
2 tsp cinnamon plus more, to taste
1 tsp vanilla extract
1 pinch sea salt
organic maple syrup or stevia (optional, to taste)

Instructions
Pour ½ cup filtered water into a small dish with gelatin. Let set until gelatin is spongy- approximately 5 minutes.
In a high-speed blender, blend avocado, coconut cream, cacao, bananas, cinnamon, vanilla and sea salt until thoroughly combined.
Warm gelatin on the stovetop or in the microwave for about 30 seconds, not allowing it to boil.
Remove gelatin from heat and mix in cacao coconut mixture until thoroughly combined.
Place in individual ramekins and chill in refrigerator, until set (at least 4 hours, or overnight).
Serve chilled.
Optional: Garnish with fresh berries, unsweetened cacao nibs, and/or unsweetened shredded coconut.

For more information, click on the link below…

http://www.amymyersmd.com/recipe/cinnamon-cacao-coconut-custard/