Friday 6 July 2018

Chocolate Praline Porridge + Truffles - World Chocolate Day Breakfast

   Tomorrow is a very, very important day. It's World Chocolate Day. I don't usually get behind these silly National Whatsit Day because it just seems to happen all the time and for the stupidest things. Raising awareness, like Earth Day, or World Penguin Day, fine. But Odd Socks Day - which I'm sure had a charitable meaning once - is just ridiculous. And don't get me started on Selfie Day.
   World Chocolate Day, though, is one of the few frivolous occasions I can get behind. Because it is my vice. However, this is also a health and fitness blog, so my contribution has to be a little healthier than others. But that's not to say that it's not decadent, and nor is it to say that I expect this to be your only chocolate treat of the day. Rather, it's a healthy and chocolatey start to a day that is sure to involve some consumption of actual chocolate, and this is just a good way to get in the spirit without getting off to a bad start, or beginning your celebration too early.

   This porridge is made with steel cut oats, which are nuttier than rolled oats, and includes cacao powder (great for your heart) and is garnished with hazelnuts and dark chocolate shavings. The nutritional info at the foot of this post is for the quantities of nuts and chocolate listed, but the earth won't drop out of orbit if you add a little more.
   But this porridge is also topped with mini praline protein truffles. Yes, you read that right. Hazelnuts, dates and cacao, combined with protein and peanut flour and rolled into tiny little balls.

Serves 1
40g steel cut oats
100ml water
100ml milk
20g protein powder
10g cacao powder (or 20g chocolate whey)
5g chopped hazelnuts to garnish
5g 70% dark chocolate shavings to garnish (or preferred)
Protein Truffles (makes 12)*
30g dates (8-9)
40g roasted hazelnuts
25g protein powder (I used whey)
10g cacao powder
10g peanut flour

Protein Truffles
1. Add all ingredients for the protein truffles in a food processor and blitz until combined. If the mixture seems too dry, add a teaspoon of water. If it's too wet, add more peanut flour, cacao or protein powder, 1 teaspoon at a time.

2. Scoop it all out and roll it into a log. Cut in half, cut each in half again, then cut each 1/4 of the log into 1/3 to make 12. Roll each piece into a small ball. Store in a ziploc bag.

Overnight Oats
1. Thoroughly combine oats, protein powder and cacao powder in a bowl (or shaker bottle).

2. Stirring all the while, pour in the milk (or shake in a shaker bottle and transfer to a bowl). Ignore the water in the recipe.

3. Set in the fridge overnight.

4. Heat the following morning, if desired, by adding 50ml water and heating in the microwave for 1 minute on full power, mix, then microwave for 20-30 second intervals, stirring in between, until desired consistency is reached. Add more water if necessary.

Oats on the Hob
1. Boil 100ml water

2. Thoroughly combine the oats, protein powder and cacao in a pan.

3. Stirring all the while, pour in the milk, then the boiled water, and bring the pan to a boil over medium heat. Reduce to a simmer for 20 minutes until thick and transfer to a bowl.

Garnish with chopped hazelnuts, grated chocolate and as many protein truffles as you like!

• *Graze's cocoa & peanut butter mini protein balls work just as well if you can't be bothered with the work, and Pulsin's peanut choc chip brownie bar is divine when chopped and scattered on top.
• I used Pulsin's Premium Whey protein powder.
• I used Aduna's super cacao.

Without protein truffles
257 cals, 9g fat (2.5g sat), 37g carbs (7.5g natural sugars), 8.5g fibre, 30g protein
1 truffle (1/12th mix)
35 cals, 2.5g fat (0.2g sat), 2.85g carbs (1.8g sugar), 0.9g fibre, 3g protein


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