Purple Rain

justbesplendid:

Chocolate hazelnut morning smoothie by The Healthy Foodie

INGREDIENTS
(Serves 1)

• ¾ cup cold strong coffee
• 12 toasted hazelnuts, soaked overnight
• 100g silk tofu
• ¼ cup 0% fat Greek yogurt
• 1 tbsp hemp seeds
• 2 tbsp extra dark cocoa powder
• 1 tsp hazelnut butter
• ½ ripe banana
• 2 tbsp whey protein powder (optional)

INSTRUCTIONS

1. Add all the ingredients to your food processor and process until smooth.
2. Transfer to glass (or cup!) and garnish with a chopped hazelnut.

justbesplendid:

Guinness Extra Stout Floats by The Fresh Fridge

Ingredients:

• 2 scoops coffee ice cream
• approx. 3/4 cup Guinness
• Garnish: dark chocolate syrup (and dark chocolate shavings)

Method:

1. In a frosty mug, line sides with dark chocolate syrup then add 2 scoops coffee ice cream and fill with Guinness. Garnish with additional chocolate syrup and dark chocolate shavings (optional).
2. Add a spoon and fun straw. Serve immediately.

justbesplendid:

Mini Pancake Cinnamon Rolls, Cinna-Maple Drizzle by Babble

Chocolate molten cake by Delicious Shots

Ingredients:
8oz Bittersweet chocolate8 tablespoon butter (1 stick)plus more for ramekins3 eggs1/2 cup granulated sugar1/2 cup flour1 teaspoon vanilla

• Preheat oven to 400 degrees F.
• Generously butter four 6 ounce ramekins.
• Place the prepared molds on a baking sheet and set aside. Melt the chocolates and butter in a double boiler. In the bowl of an electric mixer, beat the eggs and sugar until pale, about two minutes, beat in the vanilla.
• Stir in the egg mixture into the chocolate and then add the flour, mix well.
• Divide the batter among the prepared ramekins and bake for 12 to 15 minutes, the edges should be firm and set but the center will still look a little wet. 
• Serve immediately with vanilla bean ice cream. You can serve them in the ramekins or run a knife around the edges to loosen and invert onto dessert plates.

(Source: justbesplendid)