By popular demand after I posted a pic on my Instagram page, I thought I would share my recipe for my coffee and cacao, coconut chia pot. This is a super easy option for a sweet but healthy breakfast or indeed a treat for any time of day. It is both vegan and paleo and is based on the wonderful nutritional powerhouse that is the chia seed! Chia seeds are very high in fibre and also packed full of protein to fill you up.
You will need….
1 tin of coconut milk (the tinned variety is thicker and creamier than that which comes in a carton.)
Instant coffee (personally I like organic decaf)
Raw Cacao powder
Raw Manuka honey
As I like to eat this yummy concoction for breakfast I tend to whizz this one up before I go to bed and leave it to set overnight. I make about three up at a time and I usually make them in ramekins, although a shallow coffee cup or a glass can work just as well. First fill your container a quarter full with raw chia seeds The rest of it will be topped up with your liquid so ensure you use enough coconut milk to fill the other three-quarters of your vessel. Gently heat your coconut milk over the stove and add your instant coffee granules to taste. I used about half a tea-spoon. Stir gently and add roughly 1 heaped teaspoon of raw cacao powder and continue to stir . Add a few drops of vanilla extract and then finally a little honey (about one heaped teaspoon for me). Gently heat over the pan for a few minutes for the flavours to infuse. Do not boil as you may lose some of the healthy properties of the Manuka honey. Take your mixture off the hob and carefully pour into your container over your chia seeds. Stir the mixture thoroughly so the seeds are dispersed evenly. It’s important to leave your mixture out at room temperature for long enough for the seeds to absorb some of the liquid and therefore expand and swell. With the tinned coconut milk your chia pudding will start to set once you refrigerate it so I would tend to leave it to absorb for at least half an hour first. Finally cover with foil or clingfilm and place in the fridge until morning. This is very much an experimental dish and you can mess around a bit with the quantities to suit your taste. Quantities will also depend on the size of your container but as a general rule of thumb I always use about 1 quarter chia seeds to three-quarters liquid in order for the seeds to swell to the right consistency. I also love to experiment with garnishes. For this one pictured I added some berries for an extra nutritional kick but I also like to use dried coconut shavings.
I really love experimenting with different chia pot recipes at the moment. Please do let me know if you have a favourite that you like to make or indeed if you try this recipe I’d love to know how you get on. Comment below or send me a picture on Twitter, Instagram or Facebook 😉