Breakfast Jar – Chocolate Chia Pudding

Eating or drinking things out of jars seems to be the craze of the last few years. It might seem a little odd at first but it actually does serve a purpose and can make life a little easier. Jars are handy because, unlike many containers, they won’t leak. They are useful to take juices, smoothies and other beautiful concoctions with you when you are out and about and they store well in the fridge. Plus they look really funky – which is a definite bonus!

This recipe is one that you can make as fancy or as simple as you like. It is dairy free and nut free but you are able to use whichever milk suits your lifestyle and taste. I avoid dairy most of the time because it doesn’t particularly agree with me but that doesn’t mean I don’t value the health value of organic, full cream milk or butter. At the end of the day it is a personal choice and we are lucky enough to have so many alternatives these days. You can also adapt the topping to what you have on hand. Taking a frugal approach means we use what we already have rather than buying more than we need.

There is no need for a thermomix for this either.

IMG_0178.JPG
Chocolate chia pudding in a jar

Ingredients
1 regular jar – a recycled one is great
3 TBS chia seeds
3/4 cup rice milk
1 tsp cacao powder
1/2 tsp mesquite powder (optional)
1 TBS real maple syrup
2TBS coconut yoghurt
4 strawberries, sliced
1 TBS cacao nibs
1 TBS Loving Earth buckinis

Instructions
1. Place chia seeds, rice milk, cacao powder, mesquite powder and maple syrup into the jar. Place lid on the jar and give it a good shake. Leave in the fridge for a minimum of 30minutes. It can be left overnight if desired.
2. Once liquid has absorbed top with remaining ingredients, or ingredients of choice.

That’s it! Super easy and super delicious. Not to mention chia seeds are packed full of goodness and are high in fibre and protein.

Enjoy!

Until next time,
Belinda x

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