Chef Joeys Cinnamon Mocha Coco Food

CHEF JOEY Z'S MOCHACAO BREAKFAST SMOOTHIE

Steps:

• Grind up the coffee beans, cinnamon and cacao nibs in a coffee grinder until finely ground.
• In the cup of a large blender add the non-dairy milk, coconut milk, bananas and the coffee bean/cacao mixture.
• Blend on high until well incorporated.
• Serve in a tall glass and enjoy.
• Bon Appetit!

CHEF JOEY'S CINNAMON MOCHA COCO

Steps:

• Add the almond milk to a large saucepan and heat it slightly, then add the rest of the ingredients.
• Using a whisk, whip everything together and serve in a nice cup.
• This tastes better if you heat it up slowly, but don't boil it.
• The heating times may vary depending on your stove.
• Bon Appetit!

CHEF JOEY'S VEGAN MONTINA MUFFINS

Steps:

• Preheat oven to 325°F.
• Sift the flour, sugar, baking supplement and baking powder in a bowl and set aside.
• Combine the banana, soy milk, lemon extract and oil in the bowl of a mixer and combine until well liquefied.
• Slowly add the flour mixture until blended.
• I found the batter was quite stiff.
• Lightly oil the bottom of the muffin cups and fill each evenly with the batter.
• Bake for about 15 minutes. Test each muffin in the middle with a wooden skewer to make sure they are done.
• Remove after they cool for about 5 minutes, baste with some soy milk and roll the tops in the cinnamon sugar or sugar glaze. You could also make a chocolate glaze that would be great on these.
• These are very filling.
• Bon Appetit!

CHEF JOEY'S YOUNG COCONUT SMOOTHIE

Steps:

• Grind up the cacao nibs in a coffee mill until it resembles coco powder. Set aside.
• Clean the berries and set aside.
• With a hammer and pointed screw driver make three holes in the top of the two young coconuts. Drain the milk out into a large measuring cup through a sieve.
• Cut the two young coconuts in half. My hubby uses his table saw and it works very nicely for this.
• Rinse the coconut insides to remove any of the outer shell that might have coated the coconut flesh.
• Scrape out all the flesh, get every bit as it's so delicious.
• Put the flesh and the coconut milk into a blender and process until well combined.
• Put the coconut mixture through the sieve again to remove the little pieces of shell. Put the coconut mixture into a container and set aside.
• Clean out the blender cup and lid and put the coconut milk/flesh mixture back into it. Add the one cup coconut milk or non-dairy milk, the banana, the ground cacao, vanilla, cinnamon and berries.
• Process until smooth and creamy.
• Drink ASAP!
• Bon Appetit!

CHEF JOEY'S VEGAN CINNAMON ROLLS

Steps:

• Mix the yeast, sugar and heated soy milk in a large bowl and let sit until the yeast foams.
• Prepare your egg replacer. Mix it with the margarine, flour and salt. I used my Kitchen Aid mixer for this. The dough should be smooth and very stiff.
• Set the dough aside, covered in a warm place until its double in bulk.
• Once the dough has risen turn it out onto a floured surface cover with a T towel and let it rest for 10 minutes.
• While the dough rests, combine the brown sugar and cinnamon and mix well. Set aside.
• After 10 minutes roll out the dough on a floured surface. The dough should result in a 16x21 inch rectangle.
• Spread the dough with the cinnamon sugar. Spread it evenly with your hand. Add the currants and nuts also.
• Starting at one end, roll the dough up and cut into 12 equal pieces using a sharp knife.
• Put a piece of parchment on a 9x13 inch baking sheet and place the cut up rolls evenly spaced on the parchment. Cover with the T towel and let rise again for about 30 minutes or until the rolls are about double in size. Preheat your oven to 375'F.
• Bake for 15 minutes until golden brown. While the rolls are baking prepare the icing. Beat together the vegan cream cheese, margarine, icing sugar, vanilla and salt. Spread on the warm rolls.
• Bon Apetit!

DOUBLE CHOCOLATE MOCHA BISCOTTI

Steps:

• In a food processor, combine almond flour, cocoa powder, arrowroot powder, ground coffee, salt and baking soda.
• Pulse until ingredients are well combined.
• Pulse in agave nectar until the dough forms a ball.
• Remove dough from food processor and work in dark chocolate with your hands.
• Form dough into 2 logs on a parchment lined baking sheet.
• Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour.
• Cut the logs into ½ inch slices on the diagonal with a very sharp knife.
• Spread slices out on a baking sheet and bake at 300° for 12-15 minutes.
• Remove from oven and allow to cool, set, and become crispy.
• Serve.