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Prep time

Servings

1
How to make Ulu Hye's

Chocolate Overnight Weetbix

Our friend Karina from @cleaneats_breakfasttreats originally created this delicious recipe using our Almond Mylk Base, but if you want to take it up a notch, replace it with our Chocolate Mylk Base for a truly decadent start to the day!

Ingredients

  • 2 gluten-free Weetbix crushed
  • 1 tbsp chocolate protein
  • 2/3 cup plant-based milk (made using our Almond Mylk Base¬†or Chocolate Mylk Base)
  • 1 tsp natural sweetener like xylitol
  • 1 tsp chia seed
  • 1/2 cup vanilla protein yoghurt
  • Chocolate honeycomb almond butter
  • 10g sugar free chocolate

Steps

1

Place the crushed Weetbix, plant-based milk, protein, sweetener and chia seeds in a container, then mix well
2

Layer with yogurt
3

Make up the almond butter to a smooth creamy consistency, then layer on top of the yogurt
4

Melt the chocolate with 1/4 tsp coconut oil, then drizzle over the almond butter
5

To finish off, sprinkle with cocoa dust
6

Place the container, sealed in the fridge for the next morning and enjoy!

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