This recipe was inspired by one of my Instagram friends. I’ve had my Instagram account for a lot longer than this blog, and I’m still amazed by how many awesome people from all over the world you get to connect with on there.
Manon (@primalmanon on Instagram) and I have been following each other for a while. We got to talk about dark chocolate recently and I mentioned how I love the really dark ones, the closer to 100% cocoa content, the better. As it tuned out Manon was just doing a 21 day sugar detox and for that reason had just bought her first ever 100% chocolate bar (because what a horrbile thought to go 21 days without ANY chocolate!).
It is probably worth mentioning that she lives in Belgium – THE chocolate Country. Manon couldn’t believe how I could be into something that is basically pure cocoa haha. She said she tried one piece of that chocolate bar and couldn’t get herself to finish it. So I said to her “Aww man, that’s such a shame! Pop it in the mail, I’ll finish it for you ;)”.
And believe it or not, a day later she asks me for my adress and two days later I recieved a wee parcel from Belgium containing not only the bar of chocolate, but some handmade lipbalm as well! I really loved the dark Belgian chocolate and I was so touched by this small gesture (because nowadays, where a lot of people are just cocerned with their own lives, somebody who does something nice for a [relative] stranger without any personal benefit is something of a rarity).
This is why I wanted to create a special (and of course chocolatey – duh) recipe for her, just to say thank you 🙂 I hope you will enjoy it too xx
Quinoa Chocolate Porridge (vegan, gluten-free, dairy-free,)
- 1/2 Cup (80g) quinoa
- 1 1/2 Cup unsweetened almond milk
- 2 tsp maple syrup
- 1/2 tbsp unsweetened cocoa powder
- Combine quinoa and almond milk in a small saucepan. Turn heat to high until it starts to simmer, stir occasionally.
- Once it starts to simmer turn the heat down to low. Cook for 15 minutes, keep stirring from time to time so it doesn’t burn. If it seems too dry add another dash of almond milk.
- Once it’s done take off the heat and stir in maple syrup and cocoa powder.
Serve with your favourite toppings – chocolate and cacao nibs go well with it, I added some raw cookie dough balls to mine and it was lovely!