Coconut overnight oats, figs, almond butter, chia, cacao nibs
Ingredients
750g Gluten free oats
1ltr Coconut milk (barista version)
90g Chia seeds
200g Coconut yoghurt
150g Date molasses (50/50 molasses and water mix)
1 x Fig sliced thin
20g Almond butter
10g Maple syrup
1g Cocoa nibs
MOP
- Mix the first set of ingredients together and place in a sealed container and refrigerate overnight. Check the mix the next morning it may need a small amount of coconut milk to loosen the mix, it must not be runny or to stiff either.
- On service place 225g of the mixture into the porridge bowl and top with the sliced fig & almond butter.
- Finish with the maple syrup and cocoa nibs.
House almond butter.
Ingredients
600g Almonds
7g Salt
MOP
- toast your almonds at 180c till golden brown. Place the warm almonds in the thermocoupe with the salt and blend until smooth. You will need to stop the machine a few times to scrape down the sides and start again.
Waiters Notes
Gluten & dairy free overnight oats made with coconut milk, gluten free oats, black figs, chia seeds, almond butter, cocoa nibs & maple syrup
Allergies Nuts - Almonds