Chocolate brownie chia pudding (GF&VG)
Dessert for breakfast, yes please! This thick and creamy chocolate brownie chia pudding taste like a decadent treat but has a healthier twist. Which makes for a quick and easy meal prep breakfast, that also packs a protein punch. It’s vegan and naturally gluten free too.
Where to start with this delicious chocolate brownie chia pudding recipe… seriously it’s a hard one. Chocolate is one of life’s great pleasure but how can you enjoy it and still be healthy?
Well first of all if you want some chocolate then eat it life’s too short. Secondly am not here to tell you what should or shouldn’t be eating, that’s completely up to you. Now if you’re looking for healthier swaps that still taste amazing, to include into your lifestyle then you’re in the right place.
There’s three types of chocolate in this recipe, yes you read that right THREE types of chocolate. First is raw cacao powder, probably my favourite way to add a chocolate flavour to baked goods. Cacao powder vs coco powder, cacao is the purest from as it’s had nothing added to it unlike coco powder that tends to have milk, sugar and fat added to it during production.
Second is cacao nibs which are produced when the raw cacao beans are harvested as pods then fermented to reduce their initial bitterness After cleaning the dried beans in natural water, they are then peeled and the core is extracted to be broken into “nibs”.
Third is a chocolate spread from the company sweet freedom here in the UK. If you have read my vegan high fibre nut and seed granola or vanilla baked donuts recipe then you will know how much I love this company and all their different products. I used their choc pot product for this recipe. The ingredients are natural fruit extracts (carob & apple), water, cocoa, natural flavour (caramel), rapeseed oil, sunflower lecithin.
Now let’s be real here it doesn’t taste like Nutella but then it’s not supposed to. It’s also way healthier for you. I love this product none the less and could/possibly have be known to eat it straight out the jar with a spoon. Like I said earlier life’s too short to not enjoy yourself.
For the sweetness in this recipe I used another sweet freedom product which is their original fruit syrup. Again, its sweetened with just fruit extracts making it low GI and suitable for diabetics. This is my favourite liquid sweetener to use for baking or to top pancakes and waffles.
The star of the show is of course chia seeds. These were all the rage in 2017 and are still fairly popular today. Word on the street hemp seeds are to be the new chia seed this year. Have you tried them yet? I personally don’t eat them that often. They do make a nice crunchy topping for a salad or as topping for bliss/protein balls.
For this recipe I used whole chia seeds, if you’ve never tried chia seed pudding before then the texture might be a little weird to start with. To avoid this either use ground chia seeds to make this or if you do use whole chia seeds then realise you don’t like the texture then simply blend the entire pudding to make it smooth.
Chia seeds are great at absorbing any liquid you mix them with. That’s why they are a common egg replacement for vegan baking. All they need is time to work. I left this chia pudding in the fridge overnight but if you want to make this as a dessert or snack then 3 to 4 hours in the fridge should be plenty.
Chocolate brownie chia pudding (GF&VG)
Dessert for breakfast, yes please! This thick and creamy chocolate brownie chia pudding taste like a decadent treat but has a healthier twist. Which makes for a quick and easy meal prep breakfast, that also packs a protein punch. It's vegan and naturally gluten free too.
- 30 grams whole or ground chia seeds
- 250 ml coconut milk Alpro brand
- 10 grams raw cacao powder
- 10 grams soya protein powder
- 10 grams choc pot or choc shot Sweet Freedom brand
- 10 grams fruit syrup Sweet Freedom brand
- 5 grams cacao nibs
- Fresh sliced strawberries
- Drizzle more choc pot
Add all ingredients minus your toppings to a container i used a glass tumbler. Give it a really good mix to make sure anything is well combined.
Place in the fridge for 3-4 hours or overnight.
Add desired toppings and enjoy.
Macros for chia pudding without toppings is 15.1f 19.6c 19p
This chia pudding turned out really really delicious its has a dark chocolate taste. Which if your not into then i suggest you add more fruit syrup or other liquid sweetener. I like the more bitter taste so i think its prefect. The cacao nibs add a nice bit of crunch to an otherwise smooth texture.
Hope you guys enjoy this recipe, remember if you recreate this or any of my recipes to tag me in them on instagram @emmalouisecee I love to see them all. I also post daily on insta stories if you want to see what I eat in a day and how I train at the gym. Have a great day