Carrot soup with ginger, sweet potato and green dukkah

Chocolate “cake batter” overnight oats

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Hello lovelies! I am here to bring you yet another breakfast recipe possessing two of my favorite qualities – it taste like dessert and you can make it the night before! These chocolate “cake batter” overnight oats are beyond easy to make, super tasty and of course all healthy, doesn’t get much better than that huh? :D

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Ingredients – 2 servings:
1.5 cup almond milk
3 tablespoons chia seeds
1 + 1/4 cup rolled oats
1 teaspoon pure vanilla powder
3 tablespoons raw cacao powder
1 tablespoon acacia honey (or agave if vegan)
A pinch of salt
Stevia to taste

I have both mixed in yoghurt, mashed banana, chopped nuts, shredded coconut or peanut butter just before serving and that taste amazing as well! The recipe is great on its own, but I love to experiment and add new things, so feel free to add your own twist to it – and let me know if you come up with some yummy flavor combos! :D

Topppings: 
I added blueberries, strawberries, banana and cacao nibs, but you can pretty much use whatever you like and have available.

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Directions:

  1. Simply mix all the ingredients and let it sit in the fridge overnight or at least for a couple of hours.
  2. Before serving, stir well – if you’d like you can mix in some yoghurt, mashed banana or peanut butter – and add your toppings of choice.
  3. Enjoy!

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Carrot soup with ginger, sweet potato and green dukkah