Chocolate chia breakfast – gluten free, dairy free, raw and ready to go in a flash!
Chocolate for breakfast? Yes please.
Ready to go first thing in the morning? Absolutely!
Healthy for you? Of course!
Picture this: Your alarm buzzes. You get up and it’s a massive rush against the clock to have a shower, get dressed, get the kids out of bed/dress them/feed them/do your hair/do their hair/put on makeup/drive kids to school then try to get to work on time. (Boy I’m exhausted just typing this). You arrive at work, starving. You run out in your morning tea break and grab the nearest quick fix full of refined sugar and devoid of any nutritional value. The cycle repeats itself the next day. And the day after that.
Does this sound familiar?
Well I am here to change that all for you!
There are no more excuses to skip breakfast or skimp out on nutrients when you can prepare this chocolate chia breakfast recipe the night before and just grab and go first thing in the morning. It takes only a few minutes, you pop it in the fridge and let time work its magic while you are peacefully
snoring sleeping. It ticks all the nutritional boxes, fills you up and you get to eat something long forbidden for breakfast. Chocolate!
Don’t believe this is quick? Look at the proof:
1) Combine all ingredients in a small bowl.
2) Pour into screw top glass jar.
3) Add desired toppings and secure with lid.
See? That wasn’t too painful was it….
So how do chia seeds turn into a pudding?
Chia seeds absorb 10 times their weight in liquid. When you combine the seeds with liquid, they swell and form a gelatinous coating which gives a pudding like consistency.
I’ve used fresh strawberries in this recipe as they’re now in season; chopped almonds for crunch and cacao nibs (more chocolate!) for extra crunch. What you decide to top your pudding with is totally up to you, however here are some suggestions:
* Banana slices and chopped (toasted) walnuts
* Raspberries and macadamia nuts
* Dried goji berries and toasted coconut chips
I’ve also used a lesser known sweetener called rice malt syrup which has a very mild golden syrup like taste. What is rice malt syrup exactly? According to The Natural Nutritionist:
“Rice malt syrup (RMS) is made from 100% organic brown rice. It is made through culturing rice with enzymes to break down the starches and then cooking until it becomes syrup. The final product contains soluble complex carbohydrates, maltose and a small amount of glucose. RMS is 100% fructose free.”
You can read more about it here.
WHAT I USED
Why this chocolate chia breakfast is so good for you
Chia seeds are good for healthy hair, skin and nails, regulate bowel function, protect the body from aging and cancer, regulate insulin levels, prevent hypertension and help detoxify the body.
Coconuts speed up metabolism, reduce the risk of heart disease, reduces risk of diabetes, improve digestion, increase immune strength, are anti bacterial, anti viral, anti fungal and anti parasitic, prevent osteoporosis, prevent stroke and help prevent the onset of Alzheimer’s disease.
Raw cacao powder (pronounced ka-kow) is full of antioxidants and protects against the ravages of aging and cancer, improves digestion, gives energy, improves mood, lowers blood pressure and increases circulation.
Organic rice malt syrup is easier to digest, is not addictive like regular sugar, has less strain on the liver due to being fructose free and is a better alternative when considering your weight than fructose filled sweeteners.
Almonds alkalize the body (good for fighting inflammation), nourish the nervous system, provide good brain function, build strong bones and teeth, provide healthy fats which aids in weight loss, reduce risk of heart disease and help protect against diabetes.
Strawberries stimulate the burning of stored fat, lower inflammation, lower risk of heart disease, improve bone health, help prevent skin from sagging, help grow strong hair and nails, lowers risk of macular degeneration, reduce the risk of stroke and helps prevent constipation.
- 1/4 cup chia seeds (white or black)
- 3 tablespoons raw cacao powder
- 1 cup coconut milk (or milk of choice)
- 1 - 3 tablespoons rice malt syrup (or sweetener of choice. How much depends on how sweet or bitter you like your chocolate to be).
- 1/2 teaspoon vanilla bean extract
- Sliced strawberries, chopped raw almonds and raw cacao nibs
- Pour ingredients into a small bowl and whisk till well combined. (so seeds don't clump together)
- Transfer entire contents into a large jar (if needing an extra filling, power packed breakfast) or divide between 2 smaller jars for a smaller breakfast or snack).
- Top with sliced strawberries, followed by chopped almonds and sprinkle over as many raw cacao nibs as you can fit!
- (If not eating till the next morning, pour cacao nibs into a small, separate container and sprinkle over the top when ready to eat for maximum crunch factor).