CHOCOLATE "RISOTTO" (grain-free)
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If you’re a chocoholic like me — and especially if you love chocolate for brekkie — this is a must try!
The base for my “risotto” is cauliflower. Don’t let this scare you off — it has an amazing texture and flavour and a few of my taste-testers actually thought it was rice! It also happens to be dairy-free, grain-free, low-carb, and packed with antioxidants, fibre, healthy fats, protein, adaptogens, and even pre and probiotics!
Cauliflower is one of my favourite veggies. It’s incredibly versatile and rich in vitamins & minerals, fibre, and disease-fighting glucosinolates, phenols and other powerful phytochemicals. Cruciferous vegetables — a family that includes cauliflower as well as broccoli, kale, cabbage, and brussels sprouts — have been getting a lot of attention of late. Studies suggest that these nutritional powerhouses may have a role in preventing chronic illnesses such as cardiovascular disease, diabetes, Alzheimer's, and even certain cancers.
For this recipe, I typically use pre-riced cauliflower. However, cauliflower rice can also be made with a hand box grater (medium holes) or in the food processor with the grater blade.
Chocolate Risotto topped with berries, grain-free keto-friendly granola, sugar-free chocolate chips, and salted caramel peanut butter.
Ingredients for 4 servings:
2 cups cauliflower rice
1/4 cup chia seeds
1 can (approximately 1 1/2 cups) coconut milk (full-fat or light)
1 cup unsweetened almond or nut-free milk
1/4 cup Giddy Yo raw cacao powder
2 Tbsp almond butter (optional, omit for nut-free)
2 Tbsp Further Food Collagen Peptides (above, non-vegan) or Nuzest Clean Lean Rich Chocolate (below), Just Natural, or Smooth Vanilla protein powder
1 Tbsp maca powder (optional)
1/2 tsp ground Ceylon cinnamon
1/8 tsp sea salt
Lakanto sugar-free monk fruit sweetener, pure stevia, or maple syrup (non-keto), adjusted to taste
optional add-ins: 2 Tbsp ground tiger nuts or shelled hemp seeds
optional toppings: berries or diced fruit, sugar-free chocolate chips or raw cacao nibs, toasted unsweetened coconut chips granola, nuts or nut butter, or toppings of choice
Directions:
In a medium pot, mix together cauliflower rice and chia seeds.
Put both milks, cacao, almond butter, collagen or protein powder, maca, cinnamon, and sea salt into a blender container. Blend well.
Pour wet ingredients into the pot, stir to combine, and place over medium-high heat.
Bring to a boil, reduce heat, and simmer for approximately 15 minutes, stirring occasionally, until desired texture and consistency achieved.
Remove from heat and stir in tiger nuts or hemp seeds if using. Sweeten to taste.
Enjoy warm or chill before serving with your choice of toppings.
Chocolate "Risotto" can be stored in the fridge for 4 to 5 days and served cold or reheated before eating.
Chocolate “Risotto” topped with grain-free low-carb muesli, diced Giddy Yo dark chocolate, Cara Cara orange (omit for keto), and strawberries.
This recipe was first published on February 16, 2018. It was updated July 7, 2019.