This breakfast tastes so indulgent it’s hard to believe it’s nutrient packed and healthy! The creamy coconut milk balances out the rich bitterness of the cacao powder and you can adjust the natural sweetener content to suit your taste buds. Chia seeds are the main event here with their high protein and fibre content they are great to work into a keto diet.
Some people are put off chia pudding as they don’t enjoy the ‘frog spawn’ quality so this is a blended velvet smooth version which creates more of a chocolate mousse texture – yum! Equally if gloopy chia puddings are your thing or you don’t have a blender this would work just as well keeping the chia seeds whole – whisk all the ingredients together and leave to set in the fridge as per the recipe.
The toasted nut crunch topping makes more than you need for this recipe, keep the remaining amount in an airtight jar and use to sprinkle on smoothies, soups and salads throughout the week.
Makes 2 breakfast servings or 4 desert servings.
To a blender add the coconut milk, water, chia seeds, cacao powder, vanilla, stevia and erythritol if using. Blend on the most powerful setting, the mixture will suddenly thicken and keep blending until completely smooth.
Pour the mixture into bowls and smooth with the back of a spoon. Leave to set in the fridge for at least 15 minutes.
In a pan on a medium heat dry roast the nuts and coconut flakes until fragrant and slightly browned – be careful to keep moving the nuts around the pan as they will quickly burn. Sprinkle on top of your chia pudding and serve!
Servings 0