Ingredients

• Porridge:
• 50g gluten free rolled oats
• 100ml water 100ml of any vegan milk A pinch of salt 10g cacao butter drops 20g 70% dark choc 25g cashew butter (optional) 10g Pulsin‘ Pea Protein Powder Topping: 5 chopped hazelnuts 5 chopped raspberries

Preparation

• Method:
• Add the gluten free oats, water and your chosen vegan milk to a pan.
• Cook over a medium heat, until warm, add the cacao butter drops and the pinch of salt. Once the porridge nears your desired consistency, add the dark chocolate and cashew butter (if using) and stir for one minute or two. Remove from the heat and stir in the pea protein. If it is too thick add in an extra splash of your chosen milk. Transfer to a bowl and add the chopped hazelnuts and raspberries or a topping of your choice.