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WARM CHOC-COCO OATS

4

I’m obsessed.

 

With chocolate, cacao, it’s colour and bitter rich taste and the way it perfectly pairs with salt and nuts.

 

Its currently 9.59pm. I should be in bed. But I’m not because saw I Matt Preston make chocolate cupcakes on TV tonight. And so it was on. I ran into the kitchen to make the quickest possible chocolate dessert that has, surprisingly, resulted in me consuming some┬áseriously dark-chocolate-hazel-nutty-gooey cookies that I’m certain are going to keep me up for a few hours yet.

 

 

So don’t do what I did. Eat your chocolate in the morning. Its way more practical.

 

Ps. I’ll be sure to share that cookie recipe with you soon. After all, everyone needs a bit cacao fuelled insomnia in their life, right?

 

WARM CHOC-COCO OATS

 

1/3 cup rolled oats

1/3 cup shredded coconut

1 tbsp Chia
1/2 tsp cinnamon
1 tsp raw 100% cacoa powder
1 tsp coconut oil
Small pinch of Pink Himalayan Salt
1tsp sweetener (honey, pure maple syrup, rice malt syrup)
1/2 – 1 cup milk (dairy, almond, rice, coconut)
1/2 – 1 cup water

 

Place all the dry ingredients into a small saucepan and stir to combine. Add the milk and place saucepan over medium heat. Stir occasionally until mixture begins to bubble and thicken. Add water in small amounts until you reach your desired porridge consistency.

Top with extra shredded coconut, berries of slivered almonds.

Serves 1



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