Chocolate and raspberry mash

Chocolate and raspberry mash


  1. Porridge:
  2. 50 g gluten-free rolled oats
  3. 100 ml water
  4. < li>100 ml of any vegan milk

  5. A pinch of salt
  6. 10 g cocoa butter drops
  7. 20 g 70% dark chocolate
  8. < li>25g cashew butter (optional)

  9. 10g Pulsin’ Pea protein powder
  10. Filling:
  11. 5 chopped hazelnuts
  12. 5 chopped raspberries


  • 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.
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