A Chocolatey Treat

Hot-Chocolate-webGrowing up in the UK we would often holiday in France and one of the things that I always remember was how common it was for French people to have chocolate for breakfast.

Whether it be a pain-au-chocolat, a hot chocolate to dip their croissants in or French baguettes with chocolate spread on. As an adult I have steered away from this sort of breakfast, as it involved many processed foods with highly refined flours and far too much sugar. If you read my last blog post you will understand y take on sugar.

However this week I have been in the kitchen recreating what I call a nourishing version of a "French Breakfast"!! It is coconut bread with a chocolate spread made with hazelnuts and cacao, its perfect as a snack or if you fancy a French style breakfast.

Firstly I have adaptedВ coconut bread from the wonderful petite kitchen, which is free from grains andВ gluten, has no added sugarВ and is so simple to make. I have increased the nutrition and flavourВ in it by adding in some superfoods such as lucuma and mesquite. These superfoods are rich in nutrients such as calcium and magnesium which are vital for strong healthy bodies.

The chocolate spread is made with hazelnuts whhich are a great source of fats, vitamin E, the B vitamins and folate. It also contains an abundance of antioxidants from the raw cacao powder which is great for strengthening immunity.The recipe is taken from the recipe bookВ  I Quit Sugar by Sarah Wilson

Coconut Bread

Ingredients:

  • 3 cups of desiccated coconut
  • 6 eggs
  • 1 tsp baking soda
  • 1 tsp mesquite
  • 1 tsp lucuma powder
  • 1 tsp vanilla powder
  • chia seeds for sprinklingВ (optional)

Method:

  • Pre-heat ovenВ to 140 degrees
  • Line a loaf tin with baking paper.
  • Place all ingredients except for chia seeds in a food processer and whiz until well combined.
  • Then empty into your prepared loaf tin and sprinkle with chia seeds.
  • Cook for 45 minutes.

Chocolate Spread IMG_0731

Ingredients:

  • 1 cup of hazelnuts
  • 1/2 cup of coconut milk
  • 80ml rice malt syrup/ maple syrup/honey
  • 1 tablespoon coconut oil
  • 1/4 cup Cacao Powder
  • 1 tablespoon vanilla powder

В Method:

  • Pre-heat your oven to 180 degrees and place your hazelnuts on a baking tray
  • Bake them for 8-10 mins and then rub the skins off. (please wait for them to cool down before you touch them) You won't get all the skin off but I just got off what I could.
  • Place nuts, coconut oil and vanilla into food processor and whizz up until nuts are crumb like.
  • Then add in your sweetener of choice and cacao.
  • Slowly add in your coconut milk whilst motor is on, until you get desired consistency.

Why not enjoy this delicious treat with a warming hot chocolate made with Cacao and snuggle up for some real indulgence.

We'd love to hear what your favourite breakfast is and does it involve chocolate, leave comments below.

 

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