Wednesday, March 7, 2012

Breakfast Parfait with Cocoa Crunch and Blackberry Cream

This chocolate granola recipe is like making your own cocoa pebbles. You can't go wrong with that! Paired with blackberries, this breakfast is a fun alternative to store-bought granola and yogurt.

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.

Cocoa Crunch
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.

Blackberry Cream
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.

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