Ingredients (1 mold / approx. 2 servings)
- 200 g Greek yogurt
- 150 g Skyr or high-protein yogurt
- 15 g chia seeds
- 15 g agave syrup or honey
- 1 espresso or strong coffee
- 3 ml (6 g) choco:MAGIC
- 2 tbsp almond protein porridge
- Cocoa powder for dusting
Preparation
- Mix the Greek yogurt, Skyr, chia seeds, agave syrup and choco:MAGIC together until smooth in a bowl.
- Prepare the espresso and let it cool briefly.
- Soak the porridge in the espresso and place it in a small mold.
Then spread the cream over the top. - Leave in the refrigerator for at least 1–2 hours so that the chia seeds can swell and the consistency becomes nice and creamy.
- Dust generously with cocoa powder before serving.



