Gluten Free, Wheat Free, Dairy Free, Egg Free, Vegan
I love having a breakfast I look forward to in the morning and I certainly look forward to this! The majority of days I have to bring my breakfast in a container to college with me, so I find these overnight chia pots so handy. You can make more than one at once and have them ready for grabbing out of the fridge on the way to work/school/college.
This recipe is full of “superfoods” such as chia seeds (good for digestion), cinnamon (an anti-inflammatory and good for regulation of blood pressure), cacao powder (good source of magnesium), banana (good source of potassium and fast digesting carbohydrates), maca powder (good for regulation of hormones).
(Makes one pot)
Handful of Ice
1 Tbs of Coconut cream (Approx 30g)
110g of Coconut milk (I used the alpro brand) *
25g Chocolate Protein (I used Tropeaka Boost protein (This is a vegan pea protein))
1 Tsp (2g) Maca powder
1 Tsp (3g) Coconut Sugar
2 Medjool dates or 20-25g Soaked Dried Dates
Pinch of Sea salt
1/2-1 Tsp Cinnamon
1/2 Tsp Vanilla (optional)
6g Cacao Powder
20g Chia seeds
*Note: You can use almond milk, coconut/almond milk or any other milk you prefer.
You can also use any protein you like (whey/vegan etc) and you can change the flavour if you prefer. Alternatively you can omit the protein powder and add 5-10g of extra cacao powder.
1) Place the banana and ice into a blender.
2) Add the coconut cream and coconut milk to the blender.
3) Add the remaining ingredients except the chia seeds into a blender.
4) Blend until smooth.
5) Add the chia seeds and mix by hand/ shake to combine.
6) Pour into a large jar or container.
7) Leave to set overnight.
Top with your favourite toppings, serve and enjoy!