Choc and Raspberry Porridge
- Add the gluten-free oats, water, and your chosen vegan milk to a pan.
- Cook over medium heat, until warm, add the cacao butter drops and the pinch of salt.
- Once the porridge nears your desired consistency, add the dark chocolate and cashew butter (if using) and stir for one minute or two.
- Remove from the heat and stir in the pea protein. If it is too thick add in an extra splash of your chosen milk.
- Transfer to a bowl and add the chopped hazelnuts and raspberries or a topping of your choice.
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