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Chocolate Breakfast Bowl
Made with Crunchy Pearls Mix
An original recipe by l’École Gourmet Valrhona
Makes 2 breakfast bowls
Recipe Step by Step
30g Whole almonds
20g Cashew nuts
1 NOROHY vanilla bean
4 Dried dates
Put the dates and steeped nuts in a food processor, along with the water used to steep the nuts.
Blend and then filter the mixture through a sieve.
Keep the fruit and nut pieces left in your sieve and bake them at 160°C for 15 minutes to dry out.
Keep the resulting powder.
Store the drink in the fridge.
Instead of whole almonds, you can use the same amount of hazelnuts or walnuts.
60g Dried nut powder (stored from the previous step)
10g Chia seeds
1 pack Mixed crunchy pearls
Spread it onto a baking tray lined with baking paper and bake at 160°C for 10 minutes.
Leave to cool completely and add the mixed crunchy pearls.
You can double or triple your recipe to make more granola. It can be stored in a jar for 4/5 days without any problems.
Assembly and finishing
Preparation time: 10 minutes
Your choice of fresh fruit
Prepare the seasonal fresh fruit. You might need to wash, peel and cut it, depending on the type you choose.
Arrange the granola and fruit in a dish. When you are ready to serve, add the nut drink.