blue-avocado-breakfast-bowl

Blue avocado breakfast bowl

1 small handful of fresh blueberries
1 heaped tablespoon chopped Luke’s Chocolate (see page 204)
1 teaspoon hemp seeds
½ teaspoon chia seeds
LUKE'S CHOCOLATE (MAKES ROUGHLY 500G)
220 g (1 cup) cacao butter, plus extra if needed
125 ml (1⁄2 cup) coconut oil, plus extra if needed
125 g (1⁄2 cup) smooth peanut butter or macadamia nut butter, plus extra if needed
250 g (2 cups) cacao powder, plus extra if needed
1 teaspoon vanilla bean paste or powder
2–4 drops liquid stevia or 250 ml (1 cup) monk fruit syrup, maple syrup or coconut nectar

For Luke's chocolate, line a baking tray or brownie tin with baking paper, or a standard 12-hole muffin tin with paper cases.

2.

In a saucepan over medium–low heat, gently stir together the cacao butter and coconut oil until melted. Add the nut butter and heat, stirring frequently, for 3–4 minutes, or until the nut butter has softened and is completely incorporated into the mixture.
3.

Remove the pan from the heat and gently whisk in the cacao powder, vanilla and your sweetener of choice. Keep whisking until thick, creamy and well combined, then taste and adjust the consistency and sweetness as follows: For a thicker, darker chocolate, add some more cacao powder. For a smoother chocolate, add some more coconut oil. For a fudgy chocolate, add some more nut butter. For a sweeter chocolate, add some more sweetener of choice.
4.

Once the chocolate is to your desired taste and consistency, pour it into your prepared tray or tin, transfer to the fridge or freezer and leave until set firm. Store in a suitable airtight container in the fridge for up to 1 month or in the freezer for up to 3 months.
5.

For the smoothie bowl, add all the bowl ingredients to a high-speed blender and whiz together until smooth and creamy. Pour into a bowl and top with the blueberries, chopped chocolate, hemp and chia seeds. Enjoy immediately.