VEGAN CHOCOLATE: BREAKFAST

1/ CHOCOLATE CHIA SMOOTHIE PUDDING

A smoothie pudding? What’s that?
You might ask. Well it’s a new hybrid drink that is a cross between a smoothie and a pudding. It’s a fluffy, thick smoothie, like an ice-cream shake, but in a fun chocolate flavour.

Serves: 2

Ingredients:

  • 1 Cup Almond Milk
  • 1/4 Cup Chia Seeds
  • 3 Tablespoons Cocoa Powder
  • 1/2 Teaspoon Vanilla Extract
  • 6 Pitted Dates
  • A Pinch of Sea Salt

Procedure:

  1. Pour about 1/2 cup milk into an ice-tray. You would need about 4-5 almond milk ice cubes.
  2. Place the ice tray in the freezer and freeze overnight.
  3. The next morning, add the remaining almond milk to a blender.
  4. Add in cocoa powder, vanilla extract, dates, chia seeds and salt to the blender as well.
  5. Blend on high speed until everything is homogenous.
  6. Add the almond milk ice cubes to two glasses.
  7. Pour the smoothie over them.
  8. Enjoy immediately.

Nutritional Information:

  • Calories: 245
  • Carbohydrates: 19.9 g
  • Proteins: 3.2 g
  • Fats: 17.3 g

2/ THIN CHOCOLATE CREPES

Serves: 6

Ingredients:

  • 1 Cup Flour
  • 1/2 Cup Water
  • 1/2 Cup Almond Milk
  • 1/4 Cup Cocoa Powder
  • 1/4 Cup Maple Syrup
  • 1/2 Teaspoon Baking Powder
  • Oil for frying
  • Fillings and toppings of choice

Procedure:

  1. Mix all the ingredients together except for the coconut oil.
  2. The mixture should be thin and watery.
  3. Place in the refrigerator for about an hour. This step is necessary.
  4. When ready to cook, take the batter out of the fridge.
  5. Heat a little coconut oil in a frying pan.
  6. Ladle about 1/4 cup of the batter into the pan. Tilt the pan sideways to ensure that the entire surface is covered.
  7. Cook for about two minutes or until the sides begin to brown.
  8. Flip and cook for another two minutes.
  9. Once it’s cooked, move it onto a plate. Continue this process till all the batter is completely used up.
  10. Serve with fillings and toppings of choice.

Nutritional Information:

  • Calories: 164
  • Carbohydrates: 28 g
  • Proteins: 3.3 g
  • Fats: 5.5 g

3/ CHOCOLATE HAZELNUT SPREAD

My favorite breakfast is chocolate hazelnut spread on toast. Unfortunately, the store bought version is neither vegan nor healthy. So here is a recipe which you can duplicate at home.

Yields: 2 Mason Jars

Ingredients:

  • 2 Cups Roasted Hazelnuts
  • 1/2 Cup Almond Milk
  • 1/4 Cup Maple Syrup
  • 1/4 Cup Cocoa Powder
  • 2 Teaspoons Oil
  • 1/4 Teaspoons Salt

Procedure:

  1. Add roasted hazelnuts to a food processor and blend. First, they will turn to powder. Keep blending and eventually it will turn to butter.
  2. Add in the rest of the ingredients and continue to blend until a smooth, creamy consistency is achieved.
  3. Transfer to a mason jar and store in the refrigerator.

Nutritional Information:

  • Calories: 41
  • Carbohydrates: 4.7 g
  • Proteins: 0.4 g
  • Fats: 2.7 g