full recipe – choc banoffee breakfast cup
Dessert for breakfast? Say no more.
I love a healthy breakfast disguised as dessert. Inspired by a chocolate banoffee pie, this layered breakfast cup tastes as good as it looks. It’s made with a base of rolled oats and walnuts, then topped with Choc Chia Mousse, banana and yoghurt. Easy to prep, it’s full of fibre, omega-3s and protein to keep you full and energised all morning.
Makes 4
Prep time: 10 minutes, plus 3 hours of chilling time
INGREDIENTS
Crumble base
3/4 cup rolled oats
1/4 cup crushed walnuts or pecans
2 tbsp coconut oil, melted
1 tbsp coconut sugar
Chocolate filling
2 cups plant-based milk
1/2 cup chia seeds
1/4 cup cacao powder
1/4 cup maple syrup
1 tsp vanilla extract or paste
Toppings
2 medium bananas, peeled and sliced
2 cups plant-based yoghurt
METHOD
For the crumble base, blitz all the ingredients on high in a blender until they reach a coarse, sandy texture. Divide between four jars or glasses. Wipe out the blender.
For the chocolate filling, blitz all the ingredients on high in a blender until smooth (2 to 3 minutes). Divide the mousse between the jars, layering on top of the crumble base. Cover the jars and chill in the fridge overnight (or for at least 3 hours). These will keep in the fridge for up to five days.
When you’re ready to eat, top each with sliced banana and yoghurt.
For more scrumptious recipes, nab a copy of Liz Douglas' Cosy Vegan here.
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