Oh.my.goodness. This breakfast treat is in response to the nightmare that is library cataloguing, which I’m studying at the moment and which is making me reconsider life and breathe in chocolate as a more inspiring form of oxygen. I read the other day about how if one starts the day with your chocolate then you’ll crave it less the rest of the day. Well, that’s all lies but it was a good excuse to soothe my soul, bloodshot eyes and wired brain with some chocolate cup topped breakfast parfait goodness.
A while back when I was working on my free carrot-themed ebook I made some pretty awesome chocolates, but then everything got so hectic that I didn’t get to include them in the final product, so I’ve decided this was as good a time as any to show off the slightly spiced nom chocs before I ate them all without photographic proof of their existence. I’ve seen people indulging with chocolate cups on top of bigger cups, brownies, cakes…pretty much everything delicious in life, so why not a lovely, easy and nutritious persimmon oat parfait?Also, apart from my current hell of studies, I actually do have good news, so I guess, somewhere between trying to decipher code and not chew my wrists off, chocolate also is rather appropriate in celebration of my new job! I get to keep my current job, just scale back the hours to the afternoon, and then I start on 1 June as a Teacher’s Assistant at one of my past schools. The idea is to get settled in this year and gain experience and help with admin tasks (my catnip) so that next year I can finally finish my education degree practicals and become registered as a teacher at last! So, not quite on the level of barrels of money but it’s all part of long-term plans, which include finishing the library degree this year (hence why I’m still working there in the afternoons to have access to shiny and helpful librarians). That is, unless cataloguing kills me first.
- 1/2 cup dry GF oats, cooked according to instructions for microwave with cinnamon to taste
- 2 persimmons
- 1 TBSP chia seeds
- 2 TBSP soy milk
- 2 tsp psyllium husk
- 1 tsp vanilla extract
- 1 tsp ginger spice
- 2 tsp cinnamon
- 2 tsp nutmeg
- The evening before, blend your persimmons , psyllium husk, soy milk, vanilla and spices in a food processor until smooth and then fold in the chia seeds. Leave overnight in the fridge in a sealed container.
- Next morning, prepare your GF microwave oats with cinnamon and layer, topping with optional chocolates (see below)
• ½ cup golden raisins
• 2 TBSP carrot purée
• 1 tsp clove powder
• ½ tsp cardamom
• 1 tsp cinnamon
• 2 TBSP barley malt extract powder (or protein powder of choice)
• ½ cup cacao or carob powder
• 1/3 cup + 1 TBSP coconut oil
• 1 tsp vanilla extract
• 1 packet Stevia/1 TBSP sugar
- Blend ingredients except cacao powder, coconut oil, 1 tsp vanilla and Stevia until smooth.
- Heat your vanilla and coconut oil in the microwave for approx 30 – 40 seconds until melted, then sift in your cacao powder and Stevia and stir til combined and smooth.
- Pour half of the chocolate into each mould then set in the freezer for a few minutes.
- Dollop some of the spiced carrot mix (1 tsp or less) in the middle of each chocolate mould, then cover with rest of chocolate and let it set in the freezer.
- Keep stored in the freezer.
These chocs are great! That bit of spice means they’re not hellishly sweet but instead have a wonderful layered taste to them. I always prefer the funny flavours in my choc, such as licorice or chili, so this is my scene 😀 If you’re not into cloves or whichever spice just leave that one out.
The point of this breakfast was essentially to be as quick as possible to assemble and make, since I’ve little to no time for play this weekend with assignments, and we also have load shedding galore and I feared it would be the same on Sunday morning. I thus needed something that could be assembled in under 3 minutes (since my oats take 2 minutes in the microwave) just before the power could have possibly been turned off. Even if you live in a country where paying your electricity bill means getting actual electricity 24/7, I think we can all agree that fast, easy, delicious and indulgently healthy is something one may prefer in the mornings when life seems a bit foggy.Oats usually do nothing to fill me up but the combination of that plus the chia persimmon layers (it came out to quite a lot!) made a big difference and I stayed nicely fed for much longer than usual. Plus, I got me some choc in the morning. If I’d had time I would have strutted but instead I was multitasking between eating this glorious feast, trying to search for codes, cleaning up after cats and trying not to fall back asleep. I’m usually a morning person (…eventually) but if you work until midnight for a few days straight you’re bound to lose your mind, which is where comfort food steps in.Nom nom nom! If you don’t have persimmons on hand any of your favourite seasonal fruits should work, so long as they can blend nicely or you have a purée form around – mango, banana and all that should be just fine, and you can adjust the amount of non-dairy milk you add if necessary.