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Granola Yogurt with Chocolate Espresso Sauce
Serves 4
Time to use a hit of bitter to wake up your breakfast routine. This coffee-chocolate sauce adds a haunting bitter element to everything it touches from creamy yogurt to pancakes to a bowl of vanilla ice cream. As with wine and vinegar, reducing coffee concentrates its flavour so a little goes a long way.
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Dark delight
Dutch-processed cacao (often spelled “cocoa”) has been treated with alkali to tame its natural bitterness. Natural or “raw” cacao still retains its bold flavour personality as well as the health-hiking antioxidants.
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Ingredients
- 1 cup (250 mL) strong brewed coffee
- 2 Tbsp (30 mL) maple syrup
- 2 Tbsp (30 mL) cacao powder
- 1 tsp (5 mL) vanilla extract
- 1/2 tsp (2 mL) cinnamon
- 3 cups (750 mL) plain 2% Greek or Skyr yogurt
- 1 1/3 cups (330 mL) granola or muesli
- 2 cups (500 mL) raspberries
- 4 Tbsp (60 mL) cacao nibs (optional)
Nutrition
Each serving contains:
- calories 301
- protein 20g
-
fat
6g
- saturated fat 3g
- trans fat 0g
-
carbohydrates
45g
- sugars 23g
- fibre 7g
- sodium 152mg
Directions
01
In small saucepan, place coffee and maple syrup. Bring to a boil, reduce heat to medium-high to maintain a strong boil, and heat, uncovered, until reduced to 1/3 cup (80 mL), about 15 minutes. Stir in cacao powder, vanilla, and cinnamon until smooth. Let cool. The sauce will thicken further.
02
To serve, divide yogurt among 4 serving bowls and drizzle on espresso sauce. Top with granola, raspberries, and cacao nibs, if using.
