It’s my birthday today. So for breakfast, because I am supporting someone doing Whole30 by eating according to “Whole30” rules for ten days, I made myself this chia pudding. It’s my party and I’ll do what I want to.
This is technically Whole30 compliant, but making pseudo desserts is forbidden . . . so I turned it into breakfast! The banana makes this nice and sweet, and I added the cacao powder so that it wouldn’t turn a nasty grey/brown color if I wanted to store it for a day or two! Chocolate/banana is a classic combo so it turned into a win-win.
Chia seeds are ultra absorbent so they soak up all the moisture from the coconut milk and make a thick texture. I wrote a long post about their many benefits, here if you want to learn more about why you should be consuming this tiny super food. Depending on the consistency you like, you can add more or less chia. The longer it sits, the thicker it will get.
I topped my “pudding” with coconut flakes and frozen raspberries and it was SO good. It was really filling, too. This recipe serves 2. Chia seeds are an excellent source of protein and healthy fats and this pudding will fill you up and give you energy all morning long.
This recipe is versatile- switch out the type of milk or toppings and you have an ever changing breakfast/snack/dessert that is healthy AND delicious.
- ½ c full fat coconut milk (in a can)
- 1 ripe banana
- 1 tsp raw cacao powder (cocoa works)
- 3 T chia seeds
- Blend together the coconut milk, banana, and cacao powder in a blender, nutribullet, or immersion blender.
- Pour mixture into a glass jar and add chia seeds.
- Stir well.
- Place the lid on the jar and put the pudding in the fridge for an hour or overnight.
- When it's chilled and thick, top with berries, coconut flakes, nuts, nut butter, etc. and enjoy!