Choc coco chia pudding – it’s like having dessert for breakfast. Win win. People either love or hate the texture of chia pudding; but if your lucky enough to fall into the love camp, it’s health benefits are huge, and you can make some great recipes using it. This recipe is great for a breakfast at home or set in jars for an easy snack on the run.
Chia seeds are a great alternative for eggs if you are allergic or vegan. They’re full of fiber for reducing inflammation, lowering cholesterol and regulating bowels. Chia seeds have antioxidants to protect the body from free radicals, as well as calcium, magnesium, manganese and phosphorus. Having chia pudding for breakfast helps with satiety: the feeling of fullness and reduces food cravings. In addition, they assist with blood sugar regulation. That’s not all – have a look here for even more benefits. What’s not to love?
Choc Coco Chia Breakfast Pudding
- .5 cup chia seeds
- 400 ml coconut milk
- .3 cup coconut water
- .5 tsp cinnamon
- 1 tbs cacao
- 2 tbs maple syrup
Mix all ingredients together and leave it overnight in fridge.
Put the mixture in a blender (if it’s really thick add more coconut water to get the desired consistency).
Pour the mixture into glasses to chill.
Top puddings with your choice of fruit, nuts and/or seeds.
I love to top my chia pudding with various nuts, seeds and fruits. Try:
- Mango & toasted coconut
- Cacao nib & strawberries
- Dark chocolate & blueberries (makes a delicious dessert.)
- Banana & cashew