Here are some guilt-free recipes you can enjoy in the morning. Chocolate Coconut Smoothie Bowl Ingredients: 4 cups frozen sliced bananas Natural Food Colouring Assorted fruits Fresh Coconut Shell Halves 1/2 cup PASCHA Chocolate Chips (we used 85%) Directions: Blend frozen bananas in a blender until the texture of ice-cream is reached. Remove the blended banana mixture and add any natural coloring in the shade desired. Mix well. If desired, scrape some of the coconut flesh out of the coconut shell halves to be used as toppings. Place the smoothie mixture into the coconut halves and top as desired. Melt PASCHA Chocolate until smooth. Drizzle on top of each smoothie bowl. Serve right away, ENJOY! Vegan Zucchini Chocolate Crumble Topped Muffins Have a few zucchini's floating around your fridge? Put them to good use with our original recipe, Zucchini Chocolate Crumble Topped Muffins! They are moist, delicious and perfect for a healthy snack or breakfast! Ingredients: 2 tbsp ground flax or ground chia 6 tbsp water 1 cup gluten-free all purpose flour 1/2 cup gluten-free oats 1 1/2 tsp cinnamon 2 tsp baking powder 1/2 tsp salt 1/2 cup maple syrup 1/2 cup avocado oil 2 cups packed grated zucchini 1 cup PASCHA Chocolate Chips (we used 100%) Crumble Topping: 1 cup gluten-free oats 1/2 cup PASCHA Chocolate Chips, melted (we used 100%) Directions: In a small bowl, mix together the ground flax or chia with the water and set aside to thicken. In a mixing bowl mix together the dry ingredients. Add the avocado oil, maple syrup, and thickened flax/chia mixture. Stir to combine. Add in the zucchini and stir to combine, followed by the chocolate chips. Pour into a muffin tin lined with paper cups. In a separate small bowl, mix together the gluten free oats and the melted chocolate chips. Stir to coat. Place a small handful on top of each muffin. Bake at 350F until baked through, approximately 20-30 minutes.
