Description
Granny Smith apples, chocolate, and almond butter make for a delicious, gluten-free breakfast that’s ready to go in under 10 minutes!
Ingredients
- 2 Tablespoons Melted Coconut Oil (measure After Melting)
- 2 Tablespoons Cocoa Unsweetened Powder
- 1 teaspoon Agave Nectar (optional)
- 2 Tablespoons Almond Butter
- 2 Granny Smith Apples, Sliced Or Cored And Cut Into Rounds
- 1 dash Sliced Almonds As An Optional Garnish
Preparation
Combine melted coconut oil, cocoa powder, and agave nectar (if using) in small dish. Pour mixture into a small plastic bag and seal tightly. (Try pouring directly into one corner of the bag. If that doesn’t work, pour it into the bag, seal it, and then tilt the bag, letting the chocolate mixture pool in one corner.)
Put almond butter in a separate bag using the same technique used for the chocolate.
Slice or cut apples into desired shape and spread out on a plate. Trim corner of almond butter bag and drizzle haphazardly across the apples. Trim the corner of the chocolate bag and drizzle in the same haphazard fashion.
Garnish with almond slices, if desired. Serve immediately.
Note: I like my chocolate a little bitter when I pair it with something a little sweet. You may want to add a little extra agave nectar (or honey, for a paleo option) to make your chocolate sweeter. Additionally, you can add a little cinnamon and/or a dash of vanilla extract to your chocolate, too.
