Decadent breakfast : triple chocolate tahin porridge

Vianne: And these are for your husband. Unrefined cacao nibs from Guatemala, to awaken the passions.

Yvette: Psshh. You’ve obviously never met my husband.

Vianne: Well, you’ve obviously never tried these.

From the movie Chocolat

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins

Hot, warming perfect winter breakfast for all the chocolate lovers out there

Course: Breakfast
Cuisine: vegan
Servings: 2
Author: cocolimeandlove
  • 250 grams of oatmeal
  • 3 dates
  • 300 ml of plant based milk (or water)
  • ½ tsp of ginger bread spice
  • a pinch of salt
  • 2 squares of dark chocolate (we use 100% cocoa choc)
  • cacao nibs (you decide how much)
  • cashews and walnuts (as much as you want)
  • 2 Tbsp of tahini
  • 2 Tbsp of maple syrup
  • 2 tbsp sugar free chocolate sauce we used sweet freedom choc shot
  1. In a small saucepan over high heat add oats, milk, a pinch of salt and stir

  2. When it comes to a boil, reduce to medium heat

  3. Cut the dates in small pieces and add them to you pan – so they can sweeten the porridge while cooking

  4. Now cook until thick and creamy

  5. Remove from stove top (add a little more milk if it's too thick)

  1. Use all the topping and garnish it on top of your oats as you like it – enjoy!

Did you enjoy it? Find all our other recipes here.


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