How to Make
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In a small pan melt the cacao butter over a low heat and stir in the yoghurt, milk, vanilla bean paste, maple syrup and salt.
Put the oats into a jar and stir in the liquid. Place in the fridge overnight.
In the morning remove from the fridge (add ¼ cup of milk to the oats if you prefer a runnier texture) and serve.
Top with summer berries and chia seeds.