Tag: energy 😋

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Banana Chocolate Smoothie Bowl ❣️@DelMonteFresh










Del Monte Fresh

@DelMonteFresh
·


Our delicious Banana Chocolate Smoothie Bowl contains the perfect amount of sweetness and will definitely leave you wanting more #DelMonteFreshProduce https://bit.ly/3LQXicg

Yield:

1 bowl

Calories Per Serving:

600

Ingredients:

  • For Caramelized Banana:
  • 1 tsp. coconut oil
  • 1 tsp. maple syrup
  • 1 Del Monte® Banana, sliced
  • For Smoothie:
  • 2 Del Monte® Bananas, cut into chunks and frozen
  • ¼ cup old-fashioned rolled oats
  • ¼ cup unsweetened cocoa powder
  • ¼ cup unsweetened almond or coconut milk
  • ½ tsp. ground cinnamon
  • ½ tsp. vanilla toppings
  • 1 tbsp. cacao nibs
  • 1 tbsp. toasted coconut flakes
  • Toppings:
  • 1 tbsp. cacao nibs
  • 1 tbsp. toasted coconut flakes
Posted on

Banana Chocolate Smoothie Bowl ❣️@DelMonteFresh










Del Monte Fresh

@DelMonteFresh
·


Our delicious Banana Chocolate Smoothie Bowl contains the perfect amount of sweetness and will definitely leave you wanting more #DelMonteFreshProduce https://bit.ly/3LQXicg

Yield:

1 bowl

Calories Per Serving:

600

Ingredients:

  • For Caramelized Banana:
  • 1 tsp. coconut oil
  • 1 tsp. maple syrup
  • 1 Del Monte® Banana, sliced
  • For Smoothie:
  • 2 Del Monte® Bananas, cut into chunks and frozen
  • ¼ cup old-fashioned rolled oats
  • ¼ cup unsweetened cocoa powder
  • ¼ cup unsweetened almond or coconut milk
  • ½ tsp. ground cinnamon
  • ½ tsp. vanilla toppings
  • 1 tbsp. cacao nibs
  • 1 tbsp. toasted coconut flakes
  • Toppings:
  • 1 tbsp. cacao nibs
  • 1 tbsp. toasted coconut flakes
Posted on

Avonmore Chocolate Milk with Keelings strawberries

 

Keelings-Strawb-Milk-266x266

  • Ready Time : 0 min
  • Serves:

Ingredients

  • 340g Keelings Strawberries, hulled
  • Avonmore Whipped Cream
  • 60g Sugar
  • 150g White Chocolate , Chopped
  • 700ml Milk
  • 1 teaspoon vanilla extract
  • 1 Pinch of Salt

Directions


1. In a bowl, sprinkle the Keelings strawberries with sugar and mix together. Leave to one side for 10 mins.
2. Blend the strawberries in a processor until smooth – filter through a sieve to remove any pulp or seeds.
3. Bring the milk to a simmer over a medium-low heat – stirring constantly. Stir in the chocolate and mix until smooth.
4. Add the Keelings strawberries to the chocolate milk along with the vanilla extract and salt – stir together.
5. Top drink with some Avonmore whipped cream and serve.

 

Recipe courtesy of Keelings

Posted on

Flahavan’s White Chocolate Drizzled Berry Oat Bars


flahavans
Take a break from the pre-Christmas prep and bake up a batch of these moreish White Chocolate Drizzled Berry Oat Bars – the perfect snack to enjoy in front of your favourite family movie this afternoon 🙂 #FlahavansOats

Serves 12 Oat Bars|Takes 35-40 minutes

Ingredients:

4 tbsp coconut oil
2–3 tbsp maple syrup
3 tbsp nut butter
200g Flahavan’s Progress Oatlets
50g blueberries
50g raspberries, cut in half

Drizzle:
50g Butlers White Chocolate with Coconut & Almond Bar
1 tsp coconut oil

Method:

Preheat oven to 160°C (140°C Fan/325°F/Gas Mark 3) and line
a 20cm (8 inch) square baking tin with parchment paper.

Melt the coconut oil, maple syrup and nut butter together in a
large saucepan over medium heat, stirring occasionally, until
the mixture is smooth and well combined. Remove from the
heat, then add the oats and stir to coat thoroughly. Gently fold
in the berries.

Spread the mixture into the prepared baking tin, then press
firmly with the back of a large spoon so the mixture is even
and well packed. Bake until the sides start to turn golden
brown, about 18–22 minutes.

Remove from the oven and leave to cool completely in the
baking tin. Chill in the fridge for at least an hour.

Prepare the drizzle by melting the white chocolate with
coconut and almond in the microwave in 10–15 second bursts,
stirring in between, until the chocolate has mostly melted.

Remove from the microwave and stir until the residual heat
has melted the remaining chocolate. Add the coconut oil and
stir until the drizzle is smooth. Drizzle over the top of the bars
with a spoon.

Remove from the tin, then use a large sharp knife to cut into
bars. Store in an airtight container in the fridge.