Low-Carb Chocolate & Cherry Porridge

Step 1To make this Chocolate & Cherry Porridge, you will first need to make our Low-Carb Amarenata Cherry Sauce. This will take an extra 40-45 minutes. You can store the sauce in the fridge in a sealed jar for up to 2 weeks. (See recipe tips on how you can use my cherry sauce in other recipes.)
Tip: If you're short on time, substitute the cherry sauce with strawberries, blueberries, blackberries or raspberries.

Step 2To toast the coconut and 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 3In a small saucepan, mix the coconut milk and almond milk and bring to a simmer over a medium heat. Once hot, take off the heat and add the chia seeds and coconut flour.

Step 4Stir in the cinnamon and vanilla powder (or unsweetened vanilla extract), and optionally add low-carb sweetener to taste. Let it sit for 5 minutes for the chia seeds to bloom.

Step 5Add most of the toasted coconut and almond flakes, reserving some for topping.

Step 6To serve, divide between two bowls and stir in the chopped chocolate (or chocolate chips). Top with the cherry sauce, 1 heaped tablespoon each.

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.