In a frying pan (with no oil) add the flaked almonds (or chopped nuts) and roast over a medium heat until they turn brown. Make sure you keep an eye on them as they can burn really quickly.
Remove the nuts and place into a breakfast bowl. Add the desiccated coconut to the hot pan and fry until it turns brown – this should only take approx 1- 2 minutes. Be careful it can burn very quickly!
When browned pour the coconut into the bowl with the nuts and add in the chia seed, flaxseed, erythritol, liquid stevia, cinnamon and vanilla. Stir to combine fully.
Add in the boiled water and coconut milk, stirring until you reach the desired consistency.
Sprinkle over any toppings, serve and enjoy!
Instead of flaked almonds you can use flaked coconut or chopped nuts of any kind, depending on your preference
You can sub the erythritol for xylitol, maple syrup, honey or any other sweetener (you might need to decrease or increase the amount you use to suit your tastebuds)
If you don’t have liquid stevia, you can use powdered.
You may not need all the water (or might even want more), again it depends on how runny or thick you want the dish to be. Just make sure you give the water time to soak in – chia seeds create a jelly like coating when added to liquid and will thicken up the mixture
Toppings are optional and you can add whatever you think will work. I’ve tried this with a square of 90% dark chocolate finely chopped and sprinkled over, but it was too rich. I prefer it served simply on its own.
If you want to premake this, you can do so for up to 5 days before (so you could make 5 days worth for the working week). Just make sure you store it in an air tight container to prevent it from going soft.