If there’s a way to have chocolate for breakfast, Katrina Markoff of the Chicago-based chocolate company, Vosges, will make it happen. Here, creamy white chocolate is used in the tangy, kefir base and dark cocoa nibs are sprinkled over the top for garnish.
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1/2 cup chopped white chocolate
1 3/4 cup plain kefir
1 tablespoon white chia seeds
1 tablespoon coconut ash powder
1/2 cup toasted coconut flakes, plus more for garnish
Raspberries, edible flowers, cocoa nibs and candied pecans, for garnish
How to Make It
In a medium microwave-safe bowl, melt the chopped chocolate at high power in 20-second intervals, stirring between bursts. In a small bowl, microwave 3/4 cup of the kefir until warm. Stir into the warm chocolate. Stir in the chia seeds, the coconut ash and flakes and the remaining kefir. Scrape into 2 shallow bowls and garnish with raspberries, flowers, cocoa nibs, candied pecans and more toasted coconut flakes.
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