Remember two weeks ago when chocolate was not my favourite flavour? I can’t stay away from chocolate for too long and neither can my family. So I created a chocolate version of this yummy chilled vanilla coconut chia pudding.

This is a nutritious breakfast that I will make regularly for my family from now on. It is very rich and mildly sweet. I call it loaded as it has lots of nutrients that nourish the brain such as coconut milk, chia seeds, hemp seeds, coconut flakes, and walnuts.

We also eat it as a snack as it is extremely delicious and impossible to eat only for breakfast.

Of course, it can also be served as a dessert (**).

This chocolate chia pudding is an easy gluten and dairy-free recipe. Mildly sweetened with maple syrup, you can have it for breakfast, lunch, or as a snack. It is a kid-approved healthy recipe that you have to make today!

This pudding is rich in:

  • Healthy fats from coconut milk
  • Healthy fats, fiber, protein, manganese, phosphorus, and calcium from chia seeds
  • Manganese, molybdenum, phosphorus, copper, biotin, magnesium, fiber from oats
  • Fiber and minerals (copper, manganese, magnesium, iron, and phosphorus) from raw cacao
  • Manganese and zinc from the maple syrup
  • Protein, iron, magnesium, healthy fats, and zinc from hemp seeds
  • Healthy fats and fiber from coconut flakes
  • Healthy fats, copper, manganese from walnuts
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Tasty Tuesday: Loaded Chia Chocolate Breakfast Pudding
Author: 
Prep time: 
Total time: 
Serves: 6-8
 
Loaded Chia Chocolate Breakfast Pudding
Ingredients
  • 800 ml canned coconut milk (Earth's Choice, Eden, Native Forest, Natural Value are BPA free) (*)
  • 5 tablespoons chia seeds
  • ⅓ cup oats
  • 5 tablespoons raw cacao
  • ⅓ cup maple syrup (**)
Toppings for each bowl:
  • 1 tablespoon hemp seeds
  • 1 tablespoon coconut flakes
  • 5-10 walnuts halves, chopped small
Optional (but yummy and worth it) toppings:
  • Berries
  • Banana slices
  • Raisins
  • Turkish apricots, chopped small
Instructions
  1. Mix everything in a blender and blend gently. Wait 2 minutes, and then blend again. Divide into bowls (I use ramekins with lids for easy storage). Initially the pudding is runny, but it becomes thicker as the chia and the oats absorb the liquid (approximately 30 minutes). Everything turns into a thick, yummy pudding.
  2. Top each bowl with hemp seeds, coconut flakes, and walnuts prior eating.
  3. Store the loaded chia chocolate breakfast pudding in the fridge in an air-tight container for up to 3 days.
  4. Add any optional toppings if desired. Ask your kids to choose, as they will have fun choosing and adding their own toppings.
  5. As you can see in the photo, this time I added raspberries, banana slices, and raisins.

* You can add more coconut milk or any milk if you want to make the pudding thinner.
** As this loaded chia chocolate breakfast pudding is for breakfast, I don't want it too sweet. If you want it sweeter to serve it as a dessert use ½ cup maple syrup instead of ⅓ cup. Or just leave it as it is (we find it is sweet enough). Top the dessert with berries and coconut flakes.
 

Have you ever used chia seeds in your breakfast?

 

 

Source of nutritional information:

www.whfoods.com

www.nutritiondata.self.com

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