Chocolate Teff Porridge Recipe
Chocolate Teff Porridge with cocoa, dates, and warming spices. A creamy, high-fiber, calcium-rich, gluten-free breakfast. Naturally sweet and easy to make.
Servings: 2 servings
Calories: 374kcal
Equipment
- 1 Immersion blender or blender
- 1 medium skillet
Ingredients
- 1 ½ cups unsweetened nondairy milk plus more as needed
- 2 Medjool dates pitted
- ½ cup teff grain
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon cinnamon
- Pinch of cayenne
- Pinch of salt optional
- ½ cup unsweetened Greek yogurt plant-based or regular
- Dark chocolate for shaving (optional)
Instructions
- Soften the dates (optional): Add the dates and nondairy milk to a small saucepan. Bring to a boil, then remove from heat and let sit for at least 10 minutes to soften.
- Toast the teff: Heat a skillet over medium heat. Add the teff and toast for about 3 minutes, or until fragrant, stirring frequently.
- Add cocoa and spices: Stir in the cocoa powder, cinnamon, and cayenne. Whisk to evenly coat the teff.
- Blend the milk: Blend the softened dates with the milk until smooth.
- Cook the porridge: Transfer the teff to a saucepan. Add the blended milk and ¼ cup water. Bring to a simmer and cook for 15 to 20 minutes, or until it reaches your desired texture, stirring occasionally. Add more milk or water as needed.
- Serve: Serve warm with Greek-style yogurt for added protein. Top with shaved chocolate, if using.
Notes
Soak the dates if not using a high-speed blender.
Sweetness: Serve with a drizzle of maple or use more dates for a sweeter porridge.
For serving: Serve warm or chilled. Top with hemp hearts for more protein and heart-healthy fats.
Nutrition
Calories: 374kcal | Carbohydrates: 65g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 124mg | Potassium: 678mg | Fiber: 12g | Sugar: 16g | Vitamin A: 352IU | Vitamin C: 0.02mg | Calcium: 324mg | Iron: 6mg
