Tag Archive | chocolate

dessert and dessert

There’s been a bit of talk around about dessert for breakfast.  I’m very guilty of swapping around meal ‘times.’  Breakfast for dinner, breakfast for lunch, dessert for breakfast – can ya tell I like breakfast?  I’m even getting Misty into my habit, I’m sure it won’t do any harm – definitely won’t stunt his growth anyhow.  I’ll get back to you on the psychological scarring later.
I think breakfast is almost the best time of day to consume chocolate.  Almost.  I can never go past the night time chocolate munching, especially after a particular long and trying day – it just hits the spot.  I think night time is perfect for a chocolate bar, but morning is the best for chocolate flavoured things.  Chocolate oatmeal, chocolate tahini butter (recipe coming) on toast with banana, or this (especially for those feeling the pain on the sugar free kick) :
Cho-fu Pudding
(Vegan, gluten and nut/seed free)
Makes 3 adult servings (or 2 large servings and 2 bubba meals)
  • 5 Medjool dates softened in a few tablespoons of hot water
  • 500g silken tofu (I like the Japanese kind, less of a ‘soy’ flavour if you get me)
  • 1/4t salt
  • 1/2t lemon juice
  • 10 drops vanilla stevia liquid (or an additional 4 dates with 1/2t vanilla extract instead… it’s what I use for Misty)
  • 5-6t cacao powder (however strong you like it)

Blend everything together.

Recipes to follow for the toppings that are pictured.  Sorry to be a tease.   You’ll forgive me.

I have used this ‘pudding’ in heaps of different ways – But wait! There’s more!  It’s awesome as the soaking ‘agent,’ for overnight oats (in place of yoghurt, milk etc) or for a chia seed pudding.  I’ve also made a peanut butter and banana version, and an almond butter and jam.  All definitely worthy of a YUMMO.  I’m thinking it would be wicked knickers on top of pancakes too.  Just saying.

The biggest plus is that Misty loves the stuff;  I can make a big batch, and we can both happily munch our way through.  It would be awesome for all those little gummy monsters out there that don’t yet have the equipment for chowing down on the hard stuff.

So that’s about it.  What do you think?  Dessert for breakfast?  Breakfast for dinner?  Or simply dessert for dessert?  Whatever floats your boat, that’s what I say.

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a surprise inside

Can you guess what’s inside this little gem?

I’ll give you a hint

No, it’s not a  sinfully rich cream, butter and sugar concoction (heart attack anyone?)

It actually contain both fruit AND vegetable, if you can believe it.

It can also be served like this: (with Spiced Pumpkin Granola)

It is suitable to feed one of these:

If you can catch him.

Give up?

Ok, ok it’s:

Sweet Potato Custard

  • 3/4C soy milk (dairy/almond/coconut would work)
  • 2 Medjool dates
  • 2T maple syrup
  • 1/2t cinnamon
  • 1/2t vanilla extract
  • 1/3C cooked sweet potato (or pumpkin)
  • 1/4t guar gum
  • 1/4t sea salt
  1. Chop up your dates finely, and place in the food processor with maple syrup, vanilla, cinnamon, sweet potato and sea salt.  Use a little of the milk for lubrication and process until smooth.
  2. Transfer into a small saucepan with the remaining milk.
  3. Bring to the boil.
  4. Reduce to a simmer, and add the 1/4t guar gum.  Stir until thick.
  5. Spoon into bowls, either eat warm or let it set into more of a ‘pudding’ in the fridge.
If you want to use it as a pie filling, I made a simple nut crust (dates, almonds, sea salt pulsed in a food processor and pushed into a pie tin).  Pour in the sweet potato custard, chill in the fridge.  Once it has cooled and set slightly, pour this glaze on top:
(I made a single-serve pie – a 3 inch diameter dish – and this made too much for that.  Oh damn, what am I to do with all this leftover chocolate?)
  • 1T coconut oil
  • 2 1/2 t maple syrup
  • 1t organic cacao powder
  • Pinch of sea salt
  • Chopped nuts for sprinkling
Melt coconut oil, mix in everything apart from chopped nuts.  Pour glaze over pie, sprinkle over nuts and chill in the fridge until it sets.
If you’re not into the sweet (what’s WRONG with you?!) than here is something savoury utilising my mate, old champy champ Mr. Sweet Potato (has no offiliation with Mr. Potato Head, that guy is just annoying).

Viper would LOVE this. Geek. Star Wars. Yawn.

Sweet Potato “Mayonaise”
If you want a thick dip, instead of a dressing/sauce – omit water.  Makes approximately 1/2 cup.
  • 1/3C sweet potato puree (can sub pumpkin instead)
  • 1T nutritional yeast
  • 1t tahini
  • 1/2 t wholegrain mustard
  • 1t apple cider vinegar
  • 1 clove garlic, crushed
  • 4T water
  • 1/2t lemon juice
  • Sea salt and freshly ground black pepper to taste
Blend all ingredients together.
Use however you feel appropriate – salad dressing, sauce, dip, body paint – I’m not one to judge.