Place a skillet over medium heat.
Add the chopped nuts, hemp seeds and flaked coconut and roast for 1 -2 minutes’ toss to prevent burning.
Once cooked place in a small bowl and set aside.
In a small saucepan heat the almond milk, coconut milk, before it comes to a boil remove from the heat, and add the coconut oil, almond butter, chia seeds, turmeric powder, black pepper and sweetener to taste. Mix until well combined and set aside and let stand for 5-10 minutes. Add half of the dry roasted mix from the bowl.
Divide the porridge into serving bowls and top with the remaining dry roast mix. Finally, sprinkle with stevia. Porridge can be stored in the refrigerator for 2 – 3 days, add dry mix and stevia before serving.