CHOCOLATE LUPINOLA – Kristen Pavez

CHOCOLATE | PROTEIN | FIBRE | BREAKFAST | REFINED SUGAR FREE | PLANT BASED

One of my personal favourite recipes, using the Lupin crumb or flakes.  Packed with protein and fibre, it’s a fantastic way for the whole family to start their day!

This recipe was created by Kristen Pavez – you’ll discover more whole foods recipes by Kristen, in your February Splendour.

Ingredients:
2 cups of Lupins
4 TBSP Organic Coconut Oil
4 TBSP Organic shredded coconut
2 TBSP Maple syrup
2-3 TBSP Organic Raw Cacao
2 TBSP Organic cacao nibs
5 TBSP Mixed nuts/seeds
Pinch of good salt. 
Optional: for more sweetness add 3 chopped organic dried Apricots/sultanas/cranberries. 

Method:
Boil Kettle & create a bain marie using two stainless steel bowls. 
Preheat oven to 160 degrees. 
Place the coconut oil & maple syrup in the top bowl & melt over the bowl with the boiling water. 
Once melted add cacao & stir until combined. 
Add remaining ingredients (except dried fruit) and mix until combined. 
Line a baking tray with baking paper. 
Spread the Lupinola on the baking tray – make sure it is not overloaded, otherwise it will not go crispy. 
Bake for 30-40 minutes until golden brown. 

This will keep for weeks in the pantry in an air tight container. 

Serve it with your favourite milk or some milk Kefir like I have in the picture. If you’d like to learn how to make Milk Kefir, come along to my Fermentation Basics class where I’ll teach you how to make this probiotic rich drink. 

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