It’s been a while since I’ve used Chia seeds – I was obsessed by the little protein miracles a while ago. I had a kitchen tidy up last week and discovered a large stash so I’ve started to use them in everything again. Along with my chia discovery was a large packet of cacao powder and half an orange looking sad in the fridge – and so the chocolate pot was envisaged. Along with the yoghurt it packs a good protein punch too.
Brilliant to make the night before to let the chia seeds do their magic – and what could be nicer than a chocolate breakfast ready to eat as soon as you open the fridge.
Sprinkle some nuts, seeds and coconut on top and it’s ready to enjoy.
Chocolate power pot
- Juice of half an orange
- 1 and 1/2 tablespoons chia seeds
- 1 tablespoon ground flax seeds
- 1 tablespoon cacoa powder (or cocoa powder)
- 1 tablespoon maple syrup
- 100ml soya yoghurt
Mix all the ingredients together and put in the fridge overnight.
Choose your sprinkles – nuts, seeds, coconut or even granola would be great.
If you haven’t yet been convinced to try an avocado chocolate recipe – I can assure you it’s good, really good. That lovely ripe avocado you have will blend up wonderfully with some cocoa powder and frozen banana (and a few other bits) and taste absolutely fabulous without any hint that you’re eating avocado and not a pure chocolate pud.
A great excuse to have chocolate pudding for breakfast.
Avo choc bowl
- 1/2 ripe avocado
- 1 frozen banana
- 1 tablespoon maple syrup
- 1 tablespoon yoghurt (or milk of choice – if using milk add a bit at a time to ensure it doesn’t go too runny)
- Pinch cardamom
- 1/2-1 tablespoon raw cacao powder (or good quality cocoa powder) – I love chocolate but find that 1/2 a tablespoon is enough for me, you may like a bit more.
Blend everything together in a blender – you may have to wipe down the sides as there isn’t a lot of liquid to blend it quickly and you don’t want it too runny – think mousse consistency.
Sprinkle some grated chocolate to serve – any excuse to add more chocolate.
As it’s the start of the Easter holidays my thoughts turn to chocolate. I discovered the joys of mixing quinoa with chocolate after finding a recipe by the blogger Chocolate Covered Katie and was intrigued about what it might taste like. It was delicious and has become a firm favourite for breakfast and my favourite way to eat quinoa. I’ve tried various combinations of milk, fruit and flavourings and i’m sure other versions of chocolate quinoa will feature on this blog again very soon.
I find when cooking with quinoa that the liquid can go from looking like too much to practically disappearing within seconds – so do keep an eye on it.
This isn’t the prettiest bowl to look at but don’t be put off, it really is a taste of healthy chocolate and protein for breakfast.
Quinoa cherry choc bowl (serves one)
- 50g Quinoa (washed and drained)
- 150ml almond milk
- 1 tbsp Greek yoghurt
- 2 teaspoons cacao powder
- few drops of vanilla essence
- 6 cherries, chopped and pitted
- 1 tbsp. Greek yoghurt
- some extra cherries
- Cacao nibs
Put the quinoa and milk into a pan and bring to a boil. Turn down and simmer for 15-20 mins – you want the quinoa to be really well cooked and soft. Keep an eye on the liquid and add a little more milk if it looks like running dry.
Once cooked, stir in the cacao powder, vanilla essence and 1 tbsp of yoghurt. Stir for a few seconds before turning off the heat. Stir through the chopped cherries.
Serve with the topping.