Morning guys! I know I said that I was going to post a sweet recipe and then a savoury recipe and take it in turns.. butttttt I really really wanted to share this one with you as soon as possible as it’s so indulgent and rich and incredible!! You wouldn’t know it was full of goodness! Also, who’s going to say no to chocolate for breakfast?!
My friend Celine actually introduced me to tahini and chocolate. I don’t know why but I’ve never really experimented with tahini or any seed butter for that matter! I’ve used them in hummus and the odd dressing but thats it really! I’ve tried every single nut butter in chocolate but never seed! So thank you Celine, for introducing me to this amazing combination! It’s also great if you have a nut allergy or find nuts hard to digest as seeds are easier to digest in general! It gives that whole nutty chocolate vibe without the nuts.. and adds so much depth and flavour! I love it! I’ve also added raspberries in there, after messing about with tahini and raspberry chocolates the other week I knew I had to add them to my porridge! Another amazing combination! The three together work wonders and you’ll know what I’m babbling on about once you’ve tried this!!
I’ve added a little vanilla and maple to the porridge to take away the bitterness of the raw cacao but feel free to leave it out if you prefer.
Ingredients – serves one
50g buckwheat flakes
200ml cashew milk
2 tbsp raw cacao powder
2 tbsp light tahini
0.5 tsp raw vanilla powder
0.5 tbsp maple syrup
85g crumbled frozen raspberries
Place the flakes, milk, cacao, tahini, vanilla and maple into a pan and stir until combined.
Add the raspberries and stir until thickened.
Once thickened pour into a bowl and top with a good sprinkling of nibs and coconut!