Champorado with Tuyo and Toasted Almonds

In a small pot, bring 300ml of water to a simmer. Add the cocoa powder, whisking until dissolved into a dark, fragrant liquid.

Add the oats to the pot. Stir continuously over medium heat for about 5-7 minutes until the oats have absorbed the cocoa and reached a creamy, porridge consistency.

In a separate non-stick skillet, brown the ground turkey over medium-high heat. Season with a pinch of salt and a dash of soy sauce to mimic the savory, salty profile of traditional tuyo. Cook until deeply caramelized and slightly crispy at the edges.

Stir 5g of natural sweetener or coconut sugar (within sugar macro allowance) into the oats to balance the bitterness of the cocoa.

Transfer the chocolate oats to a bowl. Top with the savory ground turkey and the toasted almond slices for a necessary textural crunch.

Serve immediately while hot, with the savory protein providing a sharp contrast to the earthy, bittersweet cocoa porridge.