Slurp, feast, crunch and nibble – let’s celebrate every day in style and start
and start the day with a hearty breakfast in a convivial atmosphere. Becks cocoa’s New Breakfast has something for everyone, whether you’re a hot slurper, granola fan, bread lover or superfood enthusiast. Four lovingly devised recipes invite you to start each day with a smile.

Happy breakfast, dear cocoa friends!

Here comes the first recipe:

  • 150 g seeded oat flakes
  • 50 g peeled, chopped hazelnuts
  • 50 g cashews, roughly chopped
  • 25 g walnuts, roughly chopped
  • 1 pinch of salt
  • 1/4 tsp cardamom
  • 1 tsp. bourbon vanilla
  • 1 pinch nutmeg, ground
  • 50 g melted virgin coconut oil
  • 30 g coconut blossom syrup
  • 50 g coconut blossom sugar
  • 50 g pistachios, raw
  • 1 organic orange, peel and juice
  • 1 sachet Becks cocoa Chock Orange

Roast the pistachios in a pan. Thinly peel the orange and cut into fine strips.
into fine strips. Sweat in a pan until fragrant, then caramelise with a teaspoon of coconut blossom sugar. Cool and chop finely. Preheat the oven to 180°C. Blend all ingredients except the pistachios with a food processor or by hand until well combined. Drizzle in the juice. Crumble into clusters.
Spread evenly on a baking tray and bake for 30 minutes.

Let cool and nibble!