Mexican Chocolate Zoats

The recipe Mexican Chocolate Zoats is ready in about 30 minutes and is definitely a spectacular gluten free, dairy free, and fodmap friendly option for lovers of Mexican food. This recipe serves 1. This side dish has 206 calories, 12g of protein, and 10g of fat per serving. For $1.98 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 37 people have made this recipe and would make it again. Head to the store and pick up stevia, whole egg, ground cayenne pepper, and a few other things to make it today. It is brought to you by Nutrition Stripped . With a spoonacular score of 75%, this dish is pretty good. If you like this recipe, you might also like recipes such as Devil’s Chocolate Cupcakes with Spicy Mexican Chocolate Frosting, Mexican Chocolate Shortbread Cookies - Chocolate Dipped, and Mexican Chocolate Sauce.

Servings: 1

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 cup almond milk

2 tablespoon high quality cocoa powder

1 tablespoon of coconut flour

dash of ground cayenne pepper

dash of ground cinnamon

1 tablespoon of ground cinnamon

pinch of sea salt

stevia to sweeten (or you may use honey/maple syrup)

1 whole egg + 3 egg whites, farm fresh if possible

1 organic zucchini, grated/finely chopped (yields about 2 cups)

Equipment:

food processor

blender

pot

bowl

Cooking instruction summary:

Take chopped zucchini with almond milk and add to a blender or food processor.Pulse zucchini (or grate) until it's in very small pieces, similar to the size of oatmeal.In a medium-hot heated pot, add the almond milk and zucchini mixture.Add in egg whites only (save or discard yolks) to this mixture.Bring the mixture to a boil, and continually stir. You will notice the egg whites cooking and the mixture will start to thicken.When you see all the egg whites have been cooked- the mixture should still contain liquid from the almond milk and water from the zucchini. Add in the coconut flour, cinnamon, and any other natural sweeteners you choose. Continue cooking and stir until it's thick like oatmeal. You may add more coconut flour to speed the process of thickening.Take off the heat. Serve in a large bowl and top with your favorite toppings. Adjust seasonings/sweeteners to your desired taste.Enjoy!

 

Step by step:


1. Take chopped zucchini with almond milk and add to a blender or food processor.Pulse zucchini (or grate) until it's in very small pieces, similar to the size of oatmeal.In a medium-hot heated pot, add the almond milk and zucchini mixture.

2. Add in egg whites only (save or discard yolks) to this mixture.Bring the mixture to a boil, and continually stir. You will notice the egg whites cooking and the mixture will start to thicken.When you see all the egg whites have been cooked- the mixture should still contain liquid from the almond milk and water from the zucchini.

3. Add in the coconut flour, cinnamon, and any other natural sweeteners you choose. Continue cooking and stir until it's thick like oatmeal. You may add more coconut flour to speed the process of thickening.Take off the heat.

4. Serve in a large bowl and top with your favorite toppings. Adjust seasonings/sweeteners to your desired taste.Enjoy!


Nutrition Information:

Quickview
206k Calories
12g Protein
10g Total Fat
24g Carbs
18% Health Score
Limit These
Calories
206k
10%

Fat
10g
16%

  Saturated Fat
3g
21%

Carbohydrates
24g
8%

  Sugar
6g
7%

Cholesterol
163mg
55%

Sodium
459mg
20%

Caffeine
23mg
8%

Get Enough Of These
Protein
12g
25%

Manganese
2mg
116%

Fiber
13g
53%

Calcium
459mg
46%

Vitamin C
35mg
43%

Copper
0.55mg
27%

Vitamin B2
0.41mg
24%

Phosphorus
241mg
24%

Magnesium
96mg
24%

Selenium
15µg
22%

Potassium
765mg
22%

Iron
3mg
21%

Vitamin B6
0.42mg
21%

Folate
71µg
18%

Vitamin A
697IU
14%

Zinc
2mg
14%

Vitamin B5
1mg
11%

Vitamin K
11µg
11%

Vitamin B1
0.12mg
8%

Vitamin B12
0.39µg
7%

Vitamin B3
1mg
6%

Vitamin E
0.95mg
6%

Vitamin D
0.88µg
6%

covered percent of daily need
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