chocolate mousse
The agave nectar is key: It’s low-glycemic, so it won’t spike blood-sugar levels—and you won’t crash afterward.
Ingredients:

For 1 ½ Cups (2 servings), just you and Ed.
2 bananas, peeled and sliced
1/3 cup raw cacao nibs, ground fine
7 tbsp. raw coconut oil or coconut butter
3 tbsp. light agave nectar
1 tsp. vanilla extract, preferably alcohol-free
raspberries for garnish
Combine bananas, ground cacao nibs, coconut oil, agave nectar and vanilla extract in a food processor, and pulse until smooth. If a thicker pudding is desired, add more banana and coconut oil (pudding will also thicken as it chills). Cover and refrigerate for 2 hours. Spoon into serving dishes, and garnish each dish with raspberries.