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Chocolate tahini porridge with raspberries (v)

A delicious breakfast that will help you embrace cool weather!
Serves one.

Author: Bite-sized thoughts.

Original post (with pictures) here.

1/3 cup rolled oats
2/3 cup non-dairy milk of choice (I used unsweetened almond)
1 small apple, diced or grated (optional but I like fruit in my porridge)
1 tsp cocoa powder
1 tsp + 1 tsp tahini, divided
1 tbsp Choc Shot chocolate sauce or equivalent
1-2 tsp cacao nibs
Handful raspberries

1. Combine the oats and milk in a saucepan and simmer over medium-high heat for several minutes, stirring regularly. Add the apple, cocoa powder and 1 tsp tahini and reduce heat to medium-low. Allow to simmer for a further 2-3 minutes until thickened.
2. Transfer the porridge to a bowl and drizzle over the remaining tahini, chocolate sauce and cacao nibs. Top with raspberries and serve.