FOX4: FAME: Chocolate Bowls with Coconut Berry Bliss Filling

Food as Medicine Everyday (FAME) is a 12-week program offering nutrition education classes on a variety of topics to help improve diet and lifestyle. You’ll learn simple techniques to cook tasty, nutritious meals. Saint Luke’s Muriel I. Kauffman Women’s Heart Center is a founding member of the Food as Medicine Institute Alliance.

Lucas Schubert, Nutritional Coordinator with Saint Luke's Mid America Heart Institute and the Food As Medicine Everyday (FAME) program, shares a fun holiday dessert recipe with the FOX4 morning show.

See the full recipe below.

Chocolate Bowls

Makes 6 bowls

Ingredients:

• 12oz dark chocolate

Supplies:

• 6 balloons
• Double boiler
• Baking sheet
• Parchment paper

Note: Water balloons will likely not work as they are too thin, heat will cause them to pop.

Directions:

1. Melt chocolate in a double boiler.
2. While chocolate is melting, blow up balloons to about 3-4 inches in diameter.
3. Line a baking sheet with parchment paper.
4. Evenly space six dollops (or teaspoons) of chocolate on the baking sheet. These will be the base of the bowls, so space out enough for all balloons to fit.
5. Dip balloon in chocolate about 2 inches. Spin to evenly coat the sides. Let excess drip off and scrape on the side of the bowl if necessary.
6. Place each balloon, chocolate side down, on the dollop of chocolate on the baking sheet.
7. Place in the freezer for 5-10 minutes.
8. Remove balloons and cut a small hole in the top of the balloons with scissors to deflate.
9. Let bowls sit for 5-10 minutes. As bowls thaw, the balloon will release from the chocolate.
10. Remove the balloon and fill with Coconut Berry Bliss or favorite dessert! 

Coconut Berry Bliss

Servings: 4

Ingredients:

• 2 cans full-fat canned coconut milk
• 1 tablespoon maple syrup
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla
• 1/8 teaspoon salt

Toppings:

• 4 cups fresh berries (raspberries, blueberries, strawberries)
• 4 tablespoons ground flaxseed
• 4 tablespoons chopped nuts

Directions:

1. Open canned coconut milk. Add the cream to a small bowl. Save the liquid for other uses if desired.
2. Add maple syrup, cinnamon, vanilla, and salt to the bowl.
3. Using a fork or electric mixer, mix the ingredients together thoroughly. Taste and add additional syrup, cinnamon, vanilla, and/or salt to desired flavor.
4. Let chill in the refrigerator for about 10 minutes.
5. In a small bowl, add berries. Top with coconut mixture, nuts, and seeds.

Note: Place the canned coconut in the refrigerator, upside down at least an hour before use. This allows easier access to the cream.