Choc and Raspberry Porridge
By 
| Cook Time | 15-20 minutes |
| Servings |
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Ingredients
Porridge:
- 50 g gluten free rolled oats
- 100 ml water
- 100 ml any vegan milk
- salt
- 10 g cocoa butter drops
- 20 g 70% dark choc (xylitol sweetened)
- 25 g cashew butter
- 10 g Pulsin pea protein powder
Topping:
- 5 chopped hazelnuts
- 5 chopped raspberries
Ingredients
Porridge:
Topping:
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Instructions
- 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.
