I don’t see anything wrong with having chocolate every day at Christmas time. That’s what Advent is all about, right?! (Obvi lol jk and chill my Christian fam). Sweet baby Jesus, I loved me a chocolate orange around the festive period when I was a nipper. Didn’t really care for the slices though, just wanted that crumbly, melty centre. Quite the opposite to
an actual orange membrane, the chocolate pith is undoubtedly the best bit.

I’ve digressed. There isn’t any of Terry’s chocolate in this recipe (you’re on the wrong blog for that, babes). BUT, there is bitter raw cacao powder to counteract the sweetness of the orange/tangerine, and a reassuringly indulgent square (or three) of Ombar to go on top. Let’s get making, shall we?

Prep and cook time: 10 mins. Serves one.
60g oats
220ml plant milk/water (I use half/half) and use Oatly
1 tsp of raw cacao powder (cocoa powder is fine)
Juice and zest of one small orange (or a tangerine)
1/2 tsp cinnamon
1 tsp vanilla
1 tsp maple syrup
A few drops of orange natural extract (optional)

Optional toppings:
Tangerine slices
Cacao nibs / dairy free chocolate drops
Squares of chocolate (I like Ombar)
Almond butter (I like Whole Earth)
Coconut Yoghurt (I like Coconut Collaborative)
Maple syrup

1. Place the oats in a saucepan with the mil and stir in the cacao, orange zest and juice, maple syrup and orange extract
2. Simmer for 4-5 minutes on a low medium heat until at your desired consistency
3. Pour into a bowl and top with tangerine slices, Ombar, almond butter and any of the other optional toppings you fancy.

That’s my festive Chocolate Orange Porridge. Not Terry’s, but Venny’s. And now yours. Merry Christmas Queens.


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