Chocolate for Breakfast!

Yes, you read that right. I love chocolate! I’m not a coffee drinker, so I often get my caffeine fix with chocolate early in the day. ┬áMost often it’s a delicious section from a chocolate bar after my eggs and veggies or paleo banana muffin, but sometimes I’ll really indulge and have chocolate as breakfast itself (recipes below). In all the cases, the chocolate is very dark, bitter and low in sugar. We’re not talking M&Ms here, just straight cocoa powder or very lowly sweetened processed chocolate. In this form, chocolate is a great source of iron and fiber. It’s also high in fat, so if you’re watching that (I never am), indulge in moderation

So, here are TWO nutrient dense chocolate recipes that are healthy enough for breakfast AND delicious enough to bring to a party for dessert!

Chocolate Pudding (adapted from the Simple Veganista)
Blend:
2 ripe avocados
1 banana
7 tablespoons unsweetened cocoa powder
4 tablespoons maple syrup
1/2 tablespoon vanilla
enough water to make it blendable
Refrigerate overnight for a decadent and nutrient dense treat! I like to eat it with almond or sunflower seed butter on the side.

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Chocolate muffins (adapted from natural foods chef Gilda Mulero of Naturally Tasty
Melt 1 bag of semi sweet chocolate chips in a double boiler (I use Enjoy Life brand). Meanwhile, blend:
one can of very well rinsed canneli, great northern or garbanzo beans
4 eggs
1/3 cup melted coconut oil
add the melted chocolate and blend again. Then add
1/2 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon sea salt
1/2 teaspoon-2 teaspoon cinnamon depending on how spicy you like it
Bake at 350 for 30 minutes (or until a knife inserted comes out clean) in a brownie pan or muffin tins.
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  1. Pingback: Zucchini brownies | Aynsley Kirshenbaum

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