1. Start the chia jam the night before. Combine 2 cups frozen raspberries, 2 tbsp of maple or rice malt syrup, 1 tsp vanilla bean extract and juice of half a lemon in a saucepan and bring to a light simmer. Once simmering, take off heat and stir 2 tbsp chia seeds through. Pour into warm glass jar, place lid on the top but allow to cool at room temp before setting in the fridge. Recipe from The Green Pantry. 2. The next morning, blend 3 frozen bananas (softened at room temp for 5-10 minutes) with a tiny bit of water, half a tbsp of cocoa powder and one tbsp of coconut sugar in a handheld food processor. This is the smoothie bowl ‘base’. 2. Pour into a bowl and then add toppings - I used a tablespoon of chia jam, frozen raspberries crushed up, peanut butter, Chocolate Buckinis, and fresh figs. 3. Sit back and chow down as you admire the fact you just created a smashing breakfast without paying someone to abuse a cow for you.
4 ounces semisweet or bittersweet chocolate, coarsely chopped
1 tablespoon light corn syrup
Make 1 recipe large Pastry Puffs. Use a toothpick or skewer to make a ¼-inch-wide hole in bottom of each puff. In a medium bowl, whip 1 cup heavy cream to firm peaks; fold in raspberry jam and brandy (if using). Transfer mixture to a large zip-top bag and snip a ¼-inch opening in one corner. Place cut corner of bag in hole in puff and squeeze to fill puff with cream mixture. Place filled puffs, hole side down, on a rimmed baking sheet. (Refrigerate while you make the glaze.)
In a medium heatproof bowl, combine chocolate and corn syrup. In a small saucepan, bring remaining ½ cup heavy cream just to a boil. Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth. Dip top half of each puff into chocolate glaze (or pour on top) and place, glaze side up, on baking sheet. Refrigerate, uncovered, 30 minutes (or up to 2 hours).