I’ve got a really exciting recipe to share with you today – these salted caramel chia chocolate pots are made with a product from a yummy new brand I’ve discovered this week at a blogger event in London. On Thursday I hopped on the train to the big city to attend the first blogger event of 2018, run by the Health Bloggers Community.

HBCxTalk: Influencer Marketing with Pip & Nut and INTO App.

This was my second blog event with the HBC and this time I felt much more relaxed! The first time going to a blog event can be a bit intimidating, but it’s actually great knowing they’ll be similar bloggers attending each one. I also met up with a couple of lovely health bloggers beforehand which was so nice. Shout out to Fitness Forster and Olivia Furner for being great company at the event and for generally creating amazing content!

The event was incredibly insightful – it’s great hearing a brands perspective on the Instagram algorithm, working with influencers and how they’re looking to market their brand in 2018. I absorbed every single tip and trick they talked about and I’m positive this will be a great year for influencers! As a pretty new blogger (I’ve only been blogging 10 months) it’s important for me to attend these events, meet up with other like-minded bloggers and network with brands.

Pip from Pip & Nut was lovely and very humble about her increasing success. She talked a lot about the huge amount of organic support they get from social influencers and how working with ambassadors is a crucial part of their brand. I also love how much attention to detail they put in their ambassador packages – fluffy socks, a cute mug and Pip & Nut products sounds like heaven!

INTO is an app that helps models, celebrities, bloggers and other individuals get complimentary meals, drinks and club-entry to blow-dries and personal-training sessions – the only catch is you have to be signed with an agency. It works on the basis that when they redeem their freebee, they’ll post a picture on social media thus giving the businesses involved more exposure and further clientele. Sounds like an interesting concept which is great for big cities!

At the event, we had the pleasure of sampling some yummy avocado choc pots from a new brand called Onist Foods. Onist wasn’t a company I had heard of before, but they have an amazing message behind their brand and my goodness were their pots delicious!

Every single pot you buy, you are buying a healthy breakfast for a child in need in Gambia.

They’re choc pots come in four flavours and each one only contains 6 ingredients;

Salted Caramel
Mint Chocolate
Chocolate Orange
Dark Chocolate

The possibilities of how to use these pots are endless – stir into your porridge, make healthy ‘nutella’ brownies, use as a nut butter alternative or simply eat straight out of the pot as a snack.

As soon as I tasted the salted caramel flavour I knew I needed to use it in a recipe. These salted caramel chia chocolate pots are incredibly versatile – the ingredients I used can easily be eaten for breakfast or alternatively they could be a delicious dessert. Because all the ingredients are blended together, there isn’t the gloopy consistency that chia pudding has. Instead, this recipe is more like a mousse – creamy, thick and full of chocolate salted caramel deliciousness!

INGREDIENTS

1 ripe banana
1 Onist Food Choc Pot – Salted Caramel
125ml almond milk
2 tbsp cocoa powder
4 tbsp chia seeds
Maple syrup (optional – I found it sweet enough without)
Sea salt

RECIPE

1. Place all ingredients (minus salt) in a food processor and blend until smooth.
2. Pour into two ramekins and leave in the fridge to set overnight (or for at least 4 hours).
3. Top with a sprinkle of sea salt.

Sophie x