Vegan Champorado | Loving Earth

Growing up, one of my absolute favourite sweet breakfasts was a bowl of Champorado, a sweet chocolate rice porridge in Philippine cuisine. So as nostalgia hit, I decided to make myself a bowl of an easily veganised and healthy version of Champorado!

I've collaborated with Loving Earth to bring you this recipe using their Cacao Powder and Coconut Sugar, then topped off with some Hazelnut Mylk Chocolate, Chocolate Buckini Clusters and Coconut Chips.

Their Cacao Powder is comprised of one simple ingredient: Organic Cacao Powder, which is a healthy alternative to many sugar-dependant and highly processed chocolate powders that is an absolute no-no. This Cacao Powder is packed with antioxidants, magnesium and nutrients that will leave you feeling satisfied on all levels!

Coconut Sugar has been considered to be the most sustainable sweetener in the world being rich in minerals, a low GI alternative to cane sugar and produced from coconut palm blossoms. Loving Earth's Organic Coconut Sugar is a great option when you are in need of some added sweetness to your treats!

I have surprisingly never tried out some Hazelnut Mylk, but after trying out Loving Earth's Hazelnut Mylk Chocolate, I know that it's imperative that I do so! Their Hazelnut Mylk Chocolate is comprised of Amzonico Criollo, Certified Organic Raw Cacao from Satipo, Peru, plus Organic Evaporated Coconut Nectar and Creamy Hazelnuts. Not only is this chocolate a delicious sweet treat, it's packaging is also sustainable! I'm all for plastic-free and sustainable living so Loving Earth's vision of sustainability has me hooked on their products. This packaging has been printed on vegetable inks with 97% post consumer recycled fibre, and their inner wrapper, although it may look like plastic, is actually compostable and made using sustainably managers plant sources! If you want to read more about their sustainable packaging, click here!

As I've mentioned before, Buckinis have been an essential pantry staple for me for so long now, so when I got to try the Loving Earth Chocolate Buckini Clusters I was beyond satisfied! Made up of Raw Cacao, Coconut, Berries and Superfoods, these clusters are the perfect topping for anything hot or cold! They are also a source of protein, cane sugar free, and are made up of fair trade cacao!

I topped everything off with some Certified Organic Dried Coconut Chips, imported from the Philippines! These Coconut Chips are a rich source of Lauric Acid, plus is a great source of dietary fibre that is perfect to garnish any kind of meal!

If you want to find out more about Loving Earth and their products, click here!

I hope you enjoy this recipe!

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    Preparation Time: 15 Minutes

    Cooking Time: 1 Hour

    Servings: 1 Serving

    Ingredients

    Champorado

    • 1/2 Cup Black Rice
    • 3/4 Cup Almond Milk
    • 2 1/2 Cup Water
    • 1 Tbsp Cacao Powder
    • 1/2 Tbsp Coconut Sugar

    Caramelised Banana

    • 1 Banana
    • 1/2 Tbsp Coconut Sugar
    • 1 Tbsp Coconut Chips

    Toppings

    • 3 Blocks Hazelnut Mylk Chocolate
    • Chocolate Buckini Clusters
    • Coconut Chips
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    Method

    1. Soak then wash the Black Rice thoroughly.
    2. Place the washed rice in a pot, then add 1/2 cup of water and 1/2 cup of almond milk. Stir well, then bring the pot to a boil on a medium to high heat. This should take roughly 10-15 minutes.
    3. Once the pot is brought to a boil, allow the pot to simmer at a low to medium heat. Add another 1/2 cup of water and 1/4 cup of almond milk. Allow the rice to cook for another 15 minutes.
    4. Add the Cacao Powder and Coconut Sugar, then mix well.
    5. Add the remaining water, then allow the rice to cook for 20-25 minutes. (Add more liquids if need be).
    6. In the meantime, pre-heat the oven at 200ºC.
    7. Place a pealed Banana on a flat surface, placing it on its side. Place a knife at the centre of one end of the banana, then slice horizontally. 
    8. On a clean surface, spread 1/2 Tbsp of Coconut Sugar, then coat the banana slices with the coconut sugar.
    9. Place the coated bananas on a lined baking tray, then place in the oven at 180ºC for 15 minutes.
    10. After 15 minutes,  allow the banana slices to cool before assembling the final product.
    11. Once the cooking time for the champorado has elapsed, pour it in a clean bowl, then top off with the caramelised banana, the Hazelnut Mylk Chocolate, Chocolate Buckini Clusters and Coconut Chips.