Chocolate Banana Breakfast Popsicle

Chocolate Banana Breakfast Popsicle

The simplest way to amp up your morning to an eleven.
RECIPE
INGREDIENTS
2 Bananas, Peeled and frozen

2 tbsp cocoa powder

2 tbsp vanilla yogurt

2 tbsp oatmeal

2 tsp chia seeds

Berries

Additional vanilla yogurt

LET’S GET COOKING…
In a food processor blend the bananas, cocoa, yogurt, oatmeal and chia until smooth and ice cream-like. In a separate small bowl add a handful of berries and crush with a fork.

To assemble, layer the banana mixture into popsicle moulds coming half way to the top. Tap on the counter to ensure this layer is level and there are no air bubbles. Layer the berries in each mould and then finish with any remaining vanilla yogurt. Stick the popsicle stick into the centre of each mould and freeze for 2 hours.

Courtesy: JULIE NOLKE

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Choc Chip Cookie Lava Cakes

A chewy chocolate chip cookie with a gooey lava interior.

RECIPE
INGREDIENTS
½ cup (115 g) unsalted butter, softened

2 tbsp granulated sugar

¾ cup brown sugar

1 egg

1 tsp vanilla extract

¾ tsp baking soda

½ tsp salt

¼ tsp instant espresso powder (optional)

1 ¾ cup all-purpose flour

100 g (just under 4 oz) chocolate chopped/chocolate chips

100 g (just under 4 oz) chocolate (dark chocolate is preferable)

chopped/chocolate chips

1/3 cup (80 mL) heavy cream

LET’S GET COOKING…
To prepare the chocolate interior, bring the heavy cream to a boil in a saucepan or in the microwave (30 seconds to 1 minute- check after 30 seconds).

Pour the hot cream over the chopped chocolate and let it sit for 30 seconds. Then, stir till smooth.

Place the ganache into the refrigerator for a minimum of 2 hours or until firm and malleable (or in the freezer for 30 minutes-1 hour).

In the meantime, prepare the cookie dough by creaming together the butter and sugars.

Add in the egg, and continue to beat.

Add the baking soda, salt, vanilla and instant espresso (you could also add the espresso at the end like we did in the video). The espresso is barely noticeable, but it cuts through the sweet, vanilla scent of the cookie dough and does a fine job of bringing out that rich, chocolatey taste. You could bump it up to ½ tsp if you wish.

Gradually tumble in the flour, making sure to scrape the bottom of the bowl to make sure everything is combined.

Fold in the chocolate chips and chill the dough for 30 minutes. This step isn’t completely necessary, but it makes the dough far easier to work with once it’s time to assemble. You could do the chocolate mixture and dough the night before you plan to serve the dish!

 

Courtesy:HotChocolateHits

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Strawberry Cream Puffs

 

Courtesy:MyFussyEater

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Chickpea Nutella Cookies

Gluten-free cookies made with chickpeas and peanut butter and with a melting Nutella middle. So good, so healthy and you can’t even taste the chickpeas!

Courtesy:MyFussyEater

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Mini Vegan Blackberry Cheesecake

RECIPE
INGREDIENTS

For the crust:

1 cup raw pecans

1 cup pitted dates, packed

1/8 tsp. sea salt

For the blackberry cheesecake filling:

1 1/2 cups raw cashews

1 cup fresh blackberries

1/3 cup freshly squeezed lemon juice (approximately 2 lemons)

1/3 cup coconut oil, melted

2/3 cup full fat coconut milk, refrigerated

1/3 cup pure maple syrup

LET’S GET COOKING…

Cover the raw cashews with boiling hot water and let them soak for one hour.

In a food processor or heavy duty blender, add the raw pecans and process into an even meal consistency, then remove and set aside. Add the pitted dates and sea salt into the same food processor and process until a small ball forms.

Return the pecans back into the food processor and process until the mixture resembles a loose dough.

Cut thin strips of parchment paper and lay into each slot in a muffin tin.

Carefully pack the pecan-date mixture down evenly using your fingers to make the crust.

Drain the soaked cashews and add them into the blender, followed by the blackberries, lemon juice, melted coconut oil, chilled coconut milk, and pure maple syrup. Blend together until very smooth.

Pour the filling evenly into each muffin tin.

Place the muffin tin into the freezer and freeze for 1-2 hours to allow the mixture to set.

When you’re ready to eat, just pull up on the parchment paper to remove the cheesecake, then discard the parchment paper.

Courtesy:Tastemade

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