Wednesday, March 7, 2012
Breakfast Parfait with Cocoa Crunch and Blackberry Cream
Almonds, sunflower seeds, oats and puffed rice tossed in maple and cocoa and baked into a chocolate crunch cereal sprinkled between thick layers of blackberry cream.
2 cups puffed rice cereal
1 cup old-fashioned oats
1/2 cup sunflower seeds, toasted
1/2 cup raw almond slices
1/4 cup canola oil
1/4 cup maple sugar
3 tbl cocoa powder
3 tbl organic brown sugar
3 tbl semi-sweet chocolate chips
1/4 tsp salt
1/4 tsp cinnamon
Preheat the oven to 325.
Combine the rice cereal, oats, sunflower seeds and almonds in a large bowl.
Combine the oil, maple, cocoa, brown sugar, chocolate chips, salt and cinnamon in a small pot. Bring to a boil to dissolve the brown sugar and melt the chocolate chips. Pour over the oat mixture to mix to coat thoroughly.
Spread in a thin layer in a baking sheet and bake for 30 minutes, tossing once after 15 minutes. Cool completely before serving.
8oz vegan cream cheese
6 oz coconut cream
1/3 cup organic powdered sugar
1 cup blackberries
1 tsp vanilla extract
Whip the cream cheese, coconut cream and sugar together until light and fluffy. Add the blackberries and vanilla and whip until smooth.