Chocolate for breakfast? Yes, please.
I’ve done a few different variations of this with chia seeds and almond milk as the base, but so far this is my favorite. I love the taste of the chocolate (cause it’s chocolate…) and the banana adds a perfect natural sweetness plus a great creamy texture. I’ve also tried it with peanut butter and that is great too! But I didn’t take any pictures, so I’m sharing the recipe sans peanut butter. If you want to try that variation, use about 2 tbs of peanut butter.
Also, this is the recipe for an individual serving. You can see from the picture that there are more than one. I typically will do this x5 and enjoy these for breakfast for a week. I mention it below, but I prefer this pudding after it’s sat overnight. And it lasts well in the fridge for up to 5 days (at least, that is how long I have had them. I probably wouldn’t go farther than that on account of the banana.)
Chocolate Chia Protein Pudding (GF, DF, & SF)
2 tbs chia seeds
2 tbs protein powder (I use Nutiva Hemp Protein Powder, in vanilla)
1 tbs cocoa powder
3/4 cups unsweetened almond milk
Add the chia seeds to blender with the almond milk. Blend on high for at least 30 seconds. Add the other ingredients and continue to blend until combined.
I’ve made this a handful of times and so far I like how the pudding turns out if I make it the night before. The chia seeds have more time to ‘gel’ that way and it gives it a nice texture. But eating it right away is tasty too, particularly if you make sure the almond milk and banana are cold before blending.
This recipe is linked to Allergy Free Wednesday, Real Food Wednesday, Real Food Recipe Roundup, Gluten Free Wednesday, Full Plate Thursday, Fight Back Friday, Foodie Friday, Friday Favorites, Handmade Hangout,