Chocolate Chia Pudding (Paleo, Low Carb, Vegan)

Tomorrow is a public holiday in this part of Queensland. Which means sleeping in and enjoying a good breakky before the day starts. It also means that lots of the cafes will be cracking at the seams. Especially now when the restrictions are in place and the seats are limited. And I love to go out for a good breakfast every now and then, but if I can avoid the crowds I definitely will. That’s why I’m going to make these overnight Chocolate Chia Pudding (Paleo, Low Carb, Vegan) cups and enjoy them at home, still feeling fancy πŸ™‚ Not mentioning that they are just a fraction of the price that I would pay in a cafe (not even speaking of the extra 15% that places charge during the public holiday). Just add a good coffee and a good company and the perfect start of a day off is set up.



Chocolate Chia Pudding (Paleo, Low Carb, Vegan)

Chocolate Chia Pudding (Paleo, Low Carb, Vegan)
 
Prep time
Cook time
Total time
 
Save the money on overpriced chia cups with shady ingredients and make this Chocolate Chia Pudding (Paleo, Low Carb, Vegan) at home instead, it's extremely easy, but very effective πŸ™‚
The peckish girl:
Recipe type: Breakfast
Serves: 4
Ingredients
  • For the chia pudding:
  • 2 cups coconut milk (I used a canned coconut milk, because it has a beautiful creamy flavour)
  • 1 Β½ cups chia seeds
  • Vanilla (either pinch of vanilla bean or good quality vanilla extract)
  • 3 tbsp raw cacao powder

  • Toppings:
  • Berry compote
  • Coconut yoghurt
  • Homemade grain free granola

  • For the berry compote:
  • 2 cups frozen berries (I used mix of blueberries, strawberries, blackberries and raspberries)
  • Vanilla (either pinch of vanilla bean or good quality vanilla extract)
  • Pinch of cinnamon

  • For the granola:
  • 1 cup sunflower seeds
  • 1 cup pepitas
  • 1 Β½ cup shredded coconut
  • Β½ cup lsa mix (linseed, sunflower and almond meal)
  • Β½ cup flax seed
  • Β½ cup coconut oil
  • Β½ cup coarsely chopped cashews
  • Optional – sweetener of choice (I haven’t used any, because I find the coconut and cashews in the granola sweet enough, but you can use for example stevia, honey, maple syrup etc., depending on your eating style)
Instructions
  1. Chia pudding:
  2. Mix the coconut milk, chia seeds, vanilla and cocoa powder in a bowl thoroughly together, using a whisk.
  3. Place the mixture in the fridge and let it sit for at least Β½ hour or even overnight.
  4. Before serving stir properly again.

  5. Berry compote:
  6. Place a small pot over medium heat, put the berries, vanilla and cinnamon in and let it come to boil, stirring occasionally.
  7. Once the berries start to boil, lower the heat and let it simmer for about 10 minutes, reducing the liquid in the compote.
  8. Let the berry compote cool completely before serving.

  9. Grain free granola:
  10. Mix all the dry ingredients in a large bowl properly.
  11. Then add the coconut oil and mix everything again.
  12. Spread the mixture on a lined baking tray.
  13. Place the tray with granola into a preheated oven on 160 C.
  14. Bake for 20 minutes, fliiping the granola with a spatula half way through.
  15. After the 20 minutes, take the tray out of the oven and let completely cool down.

  16. Serving suggestion:
  17. If you’d like to have a fancy looking breakky, serve the chia pudding in a glass, so you can see each beautiful layer.
  18. Start with the chia pudding, then add coconut yoghurt, then layer of the berry compote and top everything with a scoop of the grain free granola.
  19. See? No need to pay extra for a beautiful looking breakfast.

Β 

Chocolate Chia Pudding (Paleo, Low Carb, Vegan)


Chocolate Chia Pudding (Paleo, Low Carb, Vegan)

Leave a Reply

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.