- 50 g gluten-free rolled oats
- 100 ml water
- A pinch of salt
- 10 g cocoa butter drops
- 20 g 70% dark chocolate
- 10g Pulsin’ Pea protein powder
- 5 chopped hazelnuts
- 5 chopped raspberries
< li>100 ml of any vegan milk
< li>25g cashew butter (optional) li>
- In a saucepan, combine gluten-free rolled oats, water and vegan milk of your choice.
- On medium Cook heat until hot, add the drops of cocoa butter and the pinch of salt.
- Once the porridge has reached the desired consistency, add dark chocolate and cashew butter (use if necessary) and a Stir for up to two minutes.
- Remove from heat and stir in pea protein. If it’s too thick, add some milk of your choice.
- Pour into a bowl and add the chopped hazelnuts and raspberries or a side dish of your choice.