Keto Chocolate Hazelnut Porridge


Step 1To toast the almond flakes, place them in a hot dry pan. Cook on medium-high, tossing frequently, for 2 to 3 minutes until lightly golden. Transfer to a plate to prevent further cooking and set aside.

Step 2In a small saucepan, mix the coconut milk, hazelnut milk (or almond milk) and hazelnut butter and bring to a simmer over a medium heat. Stir until smooth. Take off the heat.

Step 3Add the cacao powder, sweetener and vanilla. If it's still too chunky you can use a stick blender and pulse until smooth.

Step 4Add the chia seeds and hemp seeds. Let it sit for 5 to 10 minutes for the chia seeds to bloom.

Step 5Stir in most of the toasted almond flakes, reserving some for topping.

Step 6To serve, divide between two bowls and stir in the chopped chocolate (or chocolate chips) and top with the reserved almond flakes.

Step 7Serve while still warm. This porridge is best prepared fresh but it can be stored in the fridge for up to 3 days and eaten warm or cold.