Ingredients
Scale
- 4 Weetbix biscuits, crumbled
- 1 cup milk (or dairy-free alternative)
- 2 tablespoons cocoa powder
- 1 tablespoon honey or maple syrup
- 1 cup fresh raspberries
- 1 teaspoon vanilla extract
- Optional toppings: yogurt, additional raspberries, chocolate shavings
Instructions
- In a mixing bowl, crumble the Weetbix biscuits into small pieces.
- In a separate bowl, mix the milk, cocoa powder, honey (or maple syrup), and vanilla extract until well combined.
- Pour the chocolate mixture over the crumbled Weetbix and stir until coated.
- Add in the fresh raspberries and gently fold them into the mixture.
- Cover the bowl and refrigerate overnight.
- Serve the next day with optional toppings like yogurt, additional raspberries, or chocolate shavings.
Notes
Use slightly underripe raspberries for a firmer texture and consider pressing a layer of raspberries into the top before chilling for better presentation.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-cook
- Cuisine: Australian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg