Berry Chocolate Chia Pudding

Serves: 4

This breakfast today is more like a dessert, but all healthy! It’s a mashup of two recipes. Genius. Chocolate Chia Pudding from the @michaelgregermd How Not To Die Cookbook makes up the bottom half then some fresh bananas and an amazing caramel recipe from @rainbownourishments makes up the top half with some added Cocobella coconut yoghurt and cacao nibs. Why not have dessert for breakfast, when it’s this easy to make and healthy?

By Michelle Greenwood on 10th Dec 2019 | Featured in Breakfast Ideas, Desserts

Ingredients

Bottom Layer

1/2 ripe Hass avocado, halved and pitted
1 1/4 cups strawberries, blueberries, or other berries of choice
3 tablespoons unsweetened cacao powder
2 tablespoons almond butter
1/2 cup date syrup
1 1/2 cups almond milk
1/4 cup chia seeds

The next layer: Date Caramel (from Rainbow Nourishments).

8 medjool dates
1/2 cup plant milk
2 tablespoons almond butter
1/4 cup Cocobella coconut yogurt

Method

Bottom Layer

Scoop out the flesh from the avocado and place it in a high-speed blender or food processor. Add the berries, cacao powder, almond butter, date syrup and almond milk. Blend until completely smooth and then pour into a bowl. Whisk in the Chia seeds until they’re evenly distributed. Cover and refrigerate for at least 8 hours. Divide the pudding among four small dessert bowls, garnish as desired, and refrigerate for 20 minutes before servings.

Date Caramel

Remove the pits from the medjool dates. Add dates, plant milk and almond butter to a blender, and blend until it forms a smooth paste.
Then add fresh banana to the jar, top with Cocobella yoghurt and cacao nibs. Delicious.