Chocolate & Cinnamon Chia Bowl

Chocolate & Cinnamon Chia Bowl

  • Serves: 1
  • Prep Time: 00:10
  • Cooking Time: 00:00
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A scrumptious breakfast that will make you think you are eating dessert for breakfast. This healthy breakfast will keep you sustained until lunch. It's rich in Omega 3 fats, dietary fibre, protein and packed with a variety of vitamins, minerals and antioxidants. Blending the chia helps it thicken faster and makes it possible to eat without setting aside to gel, plus you get a lovely mousse texture.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 2 Tbsp chia seeds
  • 1/2 cup filtered water, chilled
  • 1/2 cup coconut milk, chilled
  • 1 Tbsp coconut (organic desiccated)
  • 3 tsp cacao raw powder
  • 1 tsp cinnamon
  • 1/2 tsp mixed spice
  • A pinch pink Himalayan salt, or sea salt
  • 1/2 tsp vanilla extract (organic), or powder
  • 1/2 med banana(s)
  • Berries, seeds & nuts , to serve

Directions

Add the chia seeds, water and coconut milk to the jug of a high-speed blender. Swish the chia and liquid around or stir with a spoon (this will allow the chia to start softening while you add the remaining ingredients).

Add the coconut, cacao powder, cinnamon, mixed spice, salt, vanilla and banana to the chia mixture in the blender. Slowly increase the speed of the blender to high and then blend for 10 seconds. (I sometimes add in a small handful of greens before blending, for extra nutrients).

Pour the chocolate chia mixture into a serving bowl and top with your choice of berries, seeds and nuts.

The pudding is suitable to leave overnight in the fridge for a quick breakfast the next day. (This yummy breakfast will sustain you until lunch and a half serve works great as a snack).

chia seeds

These little seeds absorb 9-12 times their weight in water and are excellent to add as a thickener to sauces and fruit spreads. They can also be use as an egg replacement in muffins and cakes (1 tablespoon chia seeds mixed with 3 tablespoons of water). There are many health benefits of chia. It is the richest plant source of Omega 3 fats, dietary fibre and protein. Chia seeds are also packed with a variety of vitamins and minerals, antioxidants, amino acids and fatty acids.

filtered water

I feel it's much better for our health if we filter our water. Our tap water contains disinfectants, chlorine and chloramine. Also floride is add which I believe is toxin to our bodies.

coconut milk

I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. See coconut milk recipe on page 299 of The JOYful Table cookbook. If purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.

coconut (organic desiccated)

In the majority of my recipes where I use dried coconut, I use finely-shredded desiccated coconut (unless I have stated otherwise). Make sure you are purchasing unsweetened and organic - many regular brands contain preservatives (sulphur dioxide).

cacao raw powder

Raw cacao powder and cocoa are made from the same source but are so different. Cacao powder is raw, unsweetened and in it's natural state, it has a stronger flavour and you would use less than cocoa powder. It is so good for you; high in dietary fibre, iron and is a good source of magnesium and antioxidants. Cocoa has been heated and processed, the high heat when processing kills all the minerals and vitamins.

cinnamon

I am sure you will notice as you read my recipes that cinnamon appears quite frequently. It lends itself to savoury and sweet dishes. I have used ground cinnamon in my recipes if not stated otherwise. The best cinnamon to use is Ceylon (Verum). It has huge health benefits in regulating blood sugar levels. Cinnamon has antifungal properties and candida (yeast overgrowth) cannot live in a cinnamon environment. Added to food it inhibits bacterial growth, making it a natural food preservative and these are just a few of the benefits.

mixed spice

Mixed spice is a blend of sweet spices. Cinnamon is the dominant flavour, with nutmeg and allspice, some brands may also contain cardamom. It is called pumpkin spice in the USA. It is often used in the baking of sweet foods and fruits.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

banana(s)

In a paleo diet it's best to eat bananas in moderation. They are excellent to use to naturally sweeten a recipe and then you can reduce or eliminate other sweeteners. Bananas are a very good source of vitamin B6, manganese, vitamin C, potassium, dietary fiber potassium, copper, so you can see they are healthy but I find it's best just no in large qualities due to their high natural sugars.

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