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:
covered percent of daily need
