Chia puddings are one of my all time favorite make-ahead breakfasts or desserts. They are very easy to make, extremely versatile and packed with nutrients. They’re great to have on hand for those busy or lazy mornings, where having an already made meal makes life that much easier! All you have to do is make it the night before, put it in the fridge and it is ready for you to take with you the next morning.
Since dark chocolate is a big part of my every day life, I decided to whip up this Cacao Coconut Chia Pudding, as a treat! You really can not go wrong pairing cacao and coconut together, well at least my taste buds think so. I also decided to top it off with fresh raspberries and and some dairy free whip cream because why not? We decided to have this tonight for dessert, so adding whip cream just seemed appropriate. Now, when I eat this for breakfast, I will usually top it with fresh berries and raw nuts (for a nice crunch factor and extra protein). Keep in mind that the topping options are endless, so you truly can not go wrong here!
Lets take a look at some of the health benefits that this cacao coconut chia pudding offers:
- Chia seeds are extremely nutritious as they are high in fiber, omega 3 fatty acids, protein, calcium, phosphorus, and zinc.
- Coconut Milk contains high amounts of healthy fats, one in particular is called Lauric acid, which is antiviral, antifungal and antibacterial. Ot also contains MCT’s which is great for your brain!
- Cacao Powder is a superfood and it is well known for its high antioxidant levels, magnesium, and more.
- Cinnamon is one of my favorite spices because of it is yummy flavor but also because of its anti-inflammatory properties, as well.
I can’t wait for you to try this recipe! Be sure to share and tag me at #healthymommamanda or comment below!
- 1 cup full fat coconut milk, or non-dairy milk of choice
- 1/4 cup cacao powder or unsweetened cocoa powder
- 1/3 cup chia seeds
- 2 tbsp pure maple syrup
- 1/2 tsp vanilla extract
- dash of cinnamon
- toppings of choice (fresh fruit, cacao nibs, raw nuts)
- Warm up coconut milk on the stove or in microwave, just until warm. Whisk until all of the clumps are gone and set aside. If using another non-dairy milk, you can skip the warming up step.
- In a glass bowl, whisk together your cacao powder, maple syrup and vanilla extract until smooth. Then add in your coconut milk, chia seeds and cinnamon. Whisk together until well combined.
- Cover and place in the fridge for at least 4-6 hours or overnight until your pudding has set.
- Top with your choice of toppings and enjoy!