For the chocolate and sesame sprinkle, pre heat the oven to 180°C. Line a baking tray with baking paper. Mix the sesame seeds, almond flour, coconut, xylitol and cocoa powder together. Use your fingers to rub the butter into the dry mixture. Spread onto the prepared baking tray and bake for 25 minutes. Allow to cool before transferring to an airtight container.
For the porridge, heat the milk and tea in a saucepan. Remove from the heat just before it starts to boil. Leave to infuse for 15 minutes before discarding the tea bags. Whisk the rooibos tea-infused milk, yoghurt, chia seeds, coconut, xylitol and vanilla essence together. Cover with plastic wrap and refrigerate overnight. Thin it out with more milk in the morning, if preferred.
To serve, scatter some of chocolate and sesame sprinkle on top. Add pistachios, blueberries and pomegranate seeds and garnish with mint, if you prefer.
As a quicker alternative for a serving suggestion the chocolate and sesame sprinkle can be replaced with raw nuts instead.
Reprinted with the permission of Illanique van Aswegen. To see more click here.
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