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
Ingredients
- 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)
Nutrition
Each serving contains:
- calories301
- protein20g
- fat6g
- saturated fat3g
- trans fat0g
- carbohydrates45g
- sugars23g
- fibre7g
- sodium152mg
Directions
01
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.
02
To serve, divide yogurt among 4 serving bowls and drizzle on espresso sauce. Top with granola, raspberries, and cacao nibs, if using.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
