Choc and Raspberry Porridge

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.