This is a great quick and easy recipes to grab on your way out the door in the morning. You can prep it at night and have five servings ready for the week. Chia pudding is awesome! The chia seeds gel up in the milk and create this puddingish texture and the cacao in this recipe makes it taste like chocolate. Now its a lot less sweet than chocolate because I don’t have a big sweet tooth, so if you want it sweeter you could add more syrup.

For toppings, I like raspberries, blueberries, coconut flakes, sliced almonds, and cacao nibs. Feel free to change it up if you want. Overall I really love this breakfast! I think it’s great if you gotta get out the door quick and take your breakfast togo, that being said its delicious and could defiantly be enjoyed on a relaxing morning at home as well.

This meal is rich in calcium, Vitamin C, healthy fats, protein, magnesium, selenium, phosphorus, B Vitamins (specifically B5, B9, and B12), antioxidants, maganese, and copper. Anyway I hope you enjoy this recipe as much as I do!

Much love from my kitchen to yours,

Kayley

P.S. If you would prefer a paleo/dairy free option, I suggest you use homemade almond milk. I have a great simple recipe here.

Cacao Cardamom Chia Pudding

AuthorKayley Lynch

Yields5 ServingsServingsQuarter (1.25 Serving)Half (2.5 Servings)Default (5 Servings)Double (10 Servings)Triple (15 Servings)

Prep Time10 minsTotal Time10 mins

Ingredients:

Chia Pudding-

 4 ½ cups grass fed whole milk (raw is great) or almond milk (for a paleo/dairy free option)

 1 ¼ tsp vanilla extract

 ¾ cup cacao powder

 ¼ tsp cardamom

 1 ¼ tsp cinnamon

 pinch of salt

 maple syrup (optional) (Depending on how sweet you like it, add up to 2/3 cup)

 1 cup chia seeds

Toppings (per each individual serving)-

 ¼ cup raspberries (30.8 g)

 2 tbsp blueberries (18.5 g)

 1 tbsp coconut flakes (5.3g)

 1 tbsp almonds, chopped (8.6g)

 1 tsp cacao nibs (optional)

Recipe:

1

Combine all the ingredients, except the chia seeds and toppings, in a blender and blend till fully combined. Then add chia seeds and carefully blend on low till they are evenly mixed in. Be careful not to over blend the chia seeds, which will grind up the chia seeds and not produce the same pudding-like texture. If you do not have a blender, whisk everything together very well in a large bowl.

2

Next, transfer the chia pudding into jars or tupperwares, 2 32 oz mason jars work perfect for me. Then place in the fridge overnight, or for at least a few hours, to allow the chia seeds to absorb the almond milk mixture and create a pudding-like texture.

3

In the morning, or whenever you would like to eat your chia pudding, shake the jar, scoop about 1/6th of the chia pudding into a jar or bowl. Top with berries, coconut flakes, sliced almonds, and cacao nibs. Pop a lid on the jar and head out the door for an easy togo breakfast or sit down and enjoy it in the comfort of your own home!

Ingredients

Ingredients:

Chia Pudding-

 4 ½ cups grass fed whole milk (raw is great) or almond milk (for a paleo/dairy free option)

 1 ¼ tsp vanilla extract

 ¾ cup cacao powder

 ¼ tsp cardamom

 1 ¼ tsp cinnamon

 pinch of salt

 maple syrup (optional) (Depending on how sweet you like it, add up to 2/3 cup)

 1 cup chia seeds

Toppings (per each individual serving)-

 ¼ cup raspberries (30.8 g)

 2 tbsp blueberries (18.5 g)

 1 tbsp coconut flakes (5.3g)

 1 tbsp almonds, chopped (8.6g)

 1 tsp cacao nibs (optional)

Directions

Recipe:

1

Combine all the ingredients, except the chia seeds and toppings, in a blender and blend till fully combined. Then add chia seeds and carefully blend on low till they are evenly mixed in. Be careful not to over blend the chia seeds, which will grind up the chia seeds and not produce the same pudding-like texture. If you do not have a blender, whisk everything together very well in a large bowl.

2

Next, transfer the chia pudding into jars or tupperwares, 2 32 oz mason jars work perfect for me. Then place in the fridge overnight, or for at least a few hours, to allow the chia seeds to absorb the almond milk mixture and create a pudding-like texture.

3

In the morning, or whenever you would like to eat your chia pudding, shake the jar, scoop about 1/6th of the chia pudding into a jar or bowl. Top with berries, coconut flakes, sliced almonds, and cacao nibs. Pop a lid on the jar and head out the door for an easy togo breakfast or sit down and enjoy it in the comfort of your own home!

Notes

Cacao Cardamom Chia Pudding

IngredientsDirections

Nutrition:

Chia pudding:

1 Serving Chia Pudding with toppings:

(1, 2, 3, 4, 5)

Notes:

• Nutrition is based on the products I use. I provide a nutrition table so that you can quickly check to see if your food products match or so that you can easily calculate the nutrition for any changes you want to make to the recipe. I think this helps if you have very specific diet goals and/or fitness and/or health goals. I also wanted you to be able to see exactly where I get the numbers for my nutrition facts so that you can see that they are reliable and learn more about macro breakdowns of food.

Works Cited

1. Nutritionix. Gladson. https://www.nutritionix.com/ Accessed 21 January 2019.

2. “Nutrition Label of Almond Milk.” Pacific, OR, 2019.

3. “Nutrition Label of Cacao Nibs.” Trader Joes, Monrovia, CA, 2019.

4. “Nutrition Label of Cacao Powder.” Trader Joes, Monrovia, CA, 2019.

5. “Nutrition Label of Maple Syrup.” Trader Joes, Monrovia, CA, 2019.