Morning! It wouldn’t be the Easter Holidays without a super indulgent chocolate recipe. I personally can’t think of a better way to start the day! A big hot steamy bowl of chocolate orange and passionfruit goodness, topped with creamy coconut yoghurt, nutty luscious smooth roasted almond butter, sweet and tart orange, sweet and salty pistachios, buttery coconut flakes and more chocolate!! Ummmummm! What a combination!!
Ingredients – serves one
50g buckwheat flakes
200ml cashew milk
16g 70% raw chocolate, roughly chopped – I used Octo 70%
1 small blood orange, zested
1 tsp coconut oil
1 tbsp almond butter
1 mashed banana
1 heaped spoonful of vanilla coconut yoghurt
1 heaped tbsp almond butter
1 small blood orange, peeled and chopped
4g 70% raw chocolate, chopped – I used Octo
a small handful of coconut flakes
Start by toasting the pistachios in a small dry pan over a medium heat until golden. Pour onto a board and roughly chop.
Pop the first set of ingredients in a small pan over a low to medium heat.
Stir until thickened.
Pour the porridge into a bowl.
Dollop on the yoghurt and almond butter.
Scatter over the chopped orange and pour over the passionfruit.
Top with the chopped pitachios, chocolate and a small handful of coconut flakes.