This breakfast tastes so indulgent that it may be 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 stevia content to suit your taste buds. Chia seeds are the main event here with their high protein and fibre content, making them great for a keto diet.
Some people may be put off from chia pudding as they don’t enjoy the ‘frog spawn’ texture, so this is a blended velvet-smooth version with more of a chocolate mousse feel to it– yum! However, if gloopy chia puddings are your thing or you don’t have a blender, this will work just as well keeping the chia seeds whole. Just whisk all the ingredients together and allow the mixture to set in the fridge as per the recipe.
The toasted nut crunch topping will yield more than you need for this recipe, so keep the remaining amount in an airtight jar and sprinkle it on smoothies, soups, and salads throughout the week.
Makes 2 breakfast servings or 4 dessert servings.
In a blender, combine coconut milk, water, chia seeds, cacao powder, vanilla, stevia, and erythritol (if using). Blend on the most powerful setting. The mixture will suddenly thicken, sokeep blending until completely smooth.
Pour the mixture into bowls and smooth it out with the back of a spoon. Leave to set in the fridge for at least 15 minutes.
In a pan over 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 otherwise. Sprinkle the roasted nuts and coconut on top of your chia pudding, and serve!