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

NUTTY TRIPLE CHOCOLATE PORRIDGE

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

PORRIDGE

  • 250 grams of oatmeal
  • 3 dates
  • 300 ml of plant based milk ((or water))
  • ½ tsp of ginger bread spice
  • a pinch of salt

Topping

  • 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)

PORRIDGE

  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)

TOPPING

  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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