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Chocolate Breakfast Bowl
Made with Oriado 60%
AN ORIGINAL RECIPE BY L’École Gourmet Valrhona
Makes 2 breakfast bowls
Preparation time: 30 minutes
Prepare the day before: Nut drink and Granola
To be done on the day: Preparing the fresh fruit Blend
Required utensils: Food processor
Chia seeds are rich in fiber and omegas 3 and 6. Cashews are a heart-healthy choice. Almonds are rich in plant proteins. Chocolate is packed with magnesium.
This breakfast bowl offers you a perfect plant-based breakfast with all the nutrients you need to get your day off to a good start.
Recipe Step by Step
30g Whole almonds
20g Cashew nuts
4 Dried dates
Put the water, almonds, cashew nuts and the seeds from the vanilla bean in a container.
Leave to steep in the refrigerator for at least 8 hours.
Put the dates and steeped nuts in a food processor, along with the water used to steep the nuts.
Blend and then strain the mixture through a sieve.
Keep the fruit and nut pieces left in your sieve and bake them at 320°F (160°C) for 15 minutes to dry out.
Keep the resulting powder.
Store the drink in the refrigerator.
Instead of whole almonds, you can use the same amount of hazelnuts or walnuts.
60g Dried nut powder (stored from the previous step)
10g Chia seeds
1 pack Mixed crunchy pearls
Mix the honey, dried nut powder, cranberries, chia seeds and oats
in a container.
Spread it onto a baking sheet lined with parchment paper and bake at 320°F (160°C) for 10 minutes.
Leave to cool completely and add the mixed crunchy pearls.
You can double or triple your recipe to make more granola.
It can be stored in a jar for 4/5 days without any problems
Assembly and finishing
Your choice of fresh fruit
Prepare the seasonal fresh fruit. You might need to wash, peel and cut it, depending on the type you choose.
Arrange the granola and fruit in a dish. When you are ready to serve, add the nut drink.