Low Iodine Mocha Breakfast Parfait with Dark Chocolate Drizzle

Total time50 min

Prep time20 min

Cook time0 min

4.7

(25)

Low Iodine Mocha Breakfast Parfait with Dark Chocolate Drizzle

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Ingredients

4 servings

For the oat base

1 ½ cups gluten free rolled oats
¾ cup brewed espresso or strong brewed coffee, cooled
2 tbsp maple syrup
½ tsp vanilla extract

For the yogurt layer

2 cups yogurt
2 tbsp maple syrup
1 tsp vanilla extract

For the cocoa cream

1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
2 tsp cocoa powder
1 tbsp maple syrup

For the chocolate drizzle

1 oz dark chocolate (>70% cacao), finely chopped
1 tsp coconut oil

For serving

1 cup fresh strawberries, hulled and sliced (optional)

Instructions

1
In a medium bowl, stir together the gluten free rolled oats, cooled espresso, 2 tbsp maple syrup, and 1/2 tsp vanilla extract until the oats are evenly moistened. Cover and refrigerate for at least 30 minutes, until the oats have absorbed the liquid and softened to a thick, spoonable consistency.
2
In a separate bowl, whisk together the yogurt, 2 tbsp maple syrup, and 1 tsp vanilla extract until smooth and uniform. Set aside.

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