Sacher Torte Porridge

Sacher Torte Porridge

Recipe makes 2 portions


For the oats layer:

  • 60 g fine oats
  • 170 ml soy milk
  • 2 teaspoons cocoa powder
  • 3 teaspoons cocoa nips
  • 2 teaspoons maple sirup
  • 1 pinch of grained tonka bean
  • 1 pinch of salt

For the apricot layer:

  • 5 sweet apricots
  • Water
  • 2 teaspoons maple sirup

For the chocolate layer:

  • 200 g dark (vegan) chocolate
  • 1 teaspoon coconut oil



Whisk all ingredients for the oats layer together in a pot an bring it to boil slightly at medium heat. Keep stirring until it thickens and becomes a smooth batter.

Fill the oats in 2 small glasses. 

Chop the apricots in small dices and add them in a pan. Heat the apricots up with some water added and the maple sirup. Keep adding a little bit of water if the apricots start to look dry. The apricots are ready if they start falling apart and don’t look like perfect dices anymore.

Fill the apricots as a second layer in the glasses on top of the oats.

For the chocolate layer put the chopped chocolate or chocolate chips together with the coconut oil in a heat-save jar. Fill a bowl with boiling water and put the jar in the water. Now stir the chocolate once in a while so it can melt easily.

Once the chocolate is melted, put it on top of the apricots layer. If you gently shake the glass the chocolate will have a smooth layer without any bubbles. The chocolate layer will look as perfect as on the Sacher Torte.