Coconut breakfast bowl with chocolate pudding
In a pot, bring 1 cup of water and 1/2 cup of tinned coconut milk to a boil. Add 2 grated carrots and simmer for a couple of minutes. Then, stir in 4 heaping tabelspoons of coconut flour, cardamom and 1 tabelspoon of ground flaxseeds. Switch off the heat and let it rest for some minutes. Transfer into a bowl and top with some berries and chocolate pudding*.
* In a cup, combine 2 tablespoons of tahini, little bit of ground green stevia leaves, a splash of coconut milk and 1 tabelspoon of raw cacao powder.
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