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Granola Yogurt with Chocolate Espresso Sauce

Serves 4


    Granola Yogurt with Chocolate Espresso Sauce

    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.


    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.


    Granola Yogurt with Chocolate Espresso Sauce


      • 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)


      Each serving contains:

      • calories301
      • protein20g
      • fat6g
        • saturated fat3g
        • trans fat0g
      • carbohydrates45g
        • sugars23g
        • fibre7g
      • sodium152mg



      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.


      To serve, divide yogurt among 4 serving bowls and drizzle on espresso sauce. Top with granola, raspberries, and cacao nibs, if using.



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