Cacao harvested, aged and currently crafted by our chocolate-maker: January 2018 Harvest. Single-region from rainforests of Agusan del Sur.

Recipe: Dark Chocolate Porridge

 1.96 min read

 

INSPIRATION: JAMIE OLIVER
RECIPE TYPE: SUHOOR
SERVES: 4-6
DIFFICULTY: AVERAGE RECIPE
PREP TIME: 15MINS
COOK TIME: 5MINS
TOTAL COOK TIME: 20MINS

 INGREDIENTS:

  • 1 cup rolled oats (alternatively you may use corn grits)
  • 2T Chia seeds
  • 5 heaping Tablespoons of 100% ground cacao
  • 2 heaping Tablespoons of chocolate peanut butter swirl
  • 5 cups of water
  • 1 cup of coconut milk (lternatively you may use Greek yoghurt)
  • Sweetener – date syrup or coconut sugar
  • 1 teaspoon of vanilla extract, but we are using vanilla pods/beans
  • Orange peel of 1 orange

For each portion:

  • 7 pcs of dates, pitted, chopped
  • Slices of fresh fruit, such as raspberries, blackberries, sliced banana, grated apple and pear, segments of orange
  • Optional: A pinch or two of cinnamon

 INSTRUCTIONS:

  • In a saucepan, bring water to a simmer and then add the ground cacao, chocolate peanut butter swirl and stir until fully dissolved. Turn off.
  • Pour in your rolled oats and stir constantly to avoid sticking. Add the Chia seeds The porridge should be ready in 3-5minutes.
  • To sweeten your porridge, add your dates syrup.
  • Serve in bowls.
  • Serve each portion with a drizzle of coconut milk. Alternatively, you may use a spoonful of Greek Yoghurt.
  • Serving tips: You may serve the chocolate porridge with the following suggested fresh fruits that go well together or individually with the dark chocolate porridge – sliced bananas, grated apples and pears, raspberries, and/or sliced strawberries

Dark Chocolate Porridge

NUTRITION FACTS:

  • Per Container: 4
  • Total Calories: 2178 kcal
  • Calories per serving: 544 kcal
  • Carbohydrates: 289 g
  • Protein: 11 g
  • Fats: 331 g

    *computation based from USDA Food Composition Table, ADA FEL

Click here to download the recipe card.

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