Choccy Chia Treat Pot

I love a chia pudding and I made it with ingredients that I had in my store cupboard! The indulgent and creamy chocolatey taste is achieved thanks to the cacao powder (anti-oxidants and nutrients including magnesium, calcium, iron, zinc, copper, potassium and manganese) and yoghurt (live bacteria to support gut health). The chia seeds swell up overnight, and cause the mixture to become mousse like. The berries add even more nutritional value. Additional protein and nutrients are provided by the sesame seeds, pumpkin seeds and walnuts.


Benefits of Chia

Chia seeds are a source of protein, which helps us to stay feeling full and so avoid cravings. They also contain fibre, which helps to slow down the release of glucose into our blood. Along with protein, this helps to balance our blood sugars. However, if you are not already eating much fibre in your diet, make sure to build up your portions slowly to allow your digestive tract to catch up. Chia also contain manganese, phosphorus, copper, selenium, iron, magnesium, and calcium.

In addition to the many reasons why we need to stay hydrated throughout the day, if we eat raw un-soaked chia seeds when we are dehydrated, there is a chance that they might bind a little in your tummy (true story, happened to me!!). Chia are also a plant source of anti-inflammatory Omega 3.

Of course, if you have any health issues which any of the ingredients included might not support, then it is always advisable to get personalised advice.

Choccy Chia Treat Pot

Ingredients (makes 2 little pots)

  • Whole Chia Seeds X 2 Tablespoons
  • Cacao Powder X 1 Tablespoon
  • Maple Syrup X 1 Tablespoon
  • Natural Yoghurt X 1/4 Cup
  • Milk of Choice X 1/4 Cup
  • Blueberries (or other berries) X 1/2 Cup
  • Pumpkin Seeds X 1 Tablespoon split between pots
  • Walnuts X 4 split between pots
  • Coconut Dessicated X 1 teaspoon split between pots
  • Optional Sesame seeds if using non-dairy yoghurt

  • Method
  • Add the chia seeds, cacao, maple syrup, natural yoghurt and milk (optional sesame seeds) to a bowl
  • Mix well with a fork to ensure that the chia seeds don’t clump
  • Add the berries and mix again
  • Split between two small pots (think small nut butter jars)
  • Cover with lids and pop in the fridge for at least 3 hours
  • When set, sprinkle the pumpkin seeds, dessicated coconut and walnuts on top

This little pot could be a nice treat if you are dealing with cravings and is so quick and easy to make. They will keep for 3-4 days in the fridge, just check the BB date of the milk and yoghurt that you are using.

You could use 1/2 a banana mashed instead of the maple syrup to sweeten, and change up the seeds and nuts to serve. The milk and yoghurt can be plant based also.

Lyn Sharkey Nutrition
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