Recipe of the
Chia Cacao Berry Bowl
Give your digestion a boost with this fibre-rich breakfast
bowl! Great for busy work or school mornings, this chocolaty
treat is easy to throw together the night before, or make
several servings to enjoy through the week. Also perfect for
a hearty post-workout snack, it boasts loads of
inflammation-busting omega-3 and -6 fatty acids,
antioxidants galore, and protein to help rebuild muscles and
keep you satiated. Using sprouted chia seeds boosts the
nutrient content of these already nutrient-packed
powerhouses, activates enzymes that aid digestion and
assimilation of those nutrients, and help feed the
beneficial bacteria in the yogourt as well as your own gut!
Thatís a good start to the day in my book.
organic sprouted whole chia seeds (if you canít find
sprouted, regular whole chia seeds are fine)
unsweetened almond or coconut milk
1 to 2 tsp.
pure maple syrup, optional
Ĺ cup fresh or
frozen raspberries or blackberries
plant-based yogourt, plain or flavoured (I used
chocolate coconut-based yogourt)
1 Tbsp. raw
1 oz. raw
small Pyrex container, combine chia, milk, and maple syrup
if using, and stir well. If using frozen berries, place in a
separate container and thaw in the fridge while the pudding
sets. Let pudding set in the fridge overnight or 4-6 hours,
until most of the liquid is absorbed.
pudding has set and berries have thawed, spoon each into a
bowl. Top with yogourt, cacao nibs, and pecans as desired.
Serve and enjoy! Makes 1 serving.
Variations: use chocolate almond/coconut milk instead of
plain or add 1 tsp. raw cacao powder to the pudding before
setting; add 1 Tbsp. goji berries to the pudding mixture
before setting; mix a spoonful or scoop of plant-based
protein powder into the pudding after setting.