Many people come to me and ask about high protein breakfasts that are plant based and one of my personal favourites is using chia seeds which is known for it’s super food properties and complete protein profile and it’s the little seed that could. So I say, Choo-choo-choo-choose Chia seeds!!! They do need to be soaked or ground in order for the nutrients to become bio available for us, but this recipe does just that, and it’s loaded with other yummy and highly nutritious stuff, that both your health and your taste buds will say ‘thank you very much!’ At least, mine did after I drooled a little… 😉
Before you begin, consider the taste and texture your going after. I like my ‘smoothie’ in this dish to be very thick and pudding-like; and sometimes I make it so thick it’s more like an ice cream, but in vegan cuisine, the non-dairy counterpart is called Nice Cream. I like that, because it describes it perfectly—it’s both cruelty and cholesterol free, it’s more sustainable and environmentally friendly, and it’s enriched with vitamins, minerals and nutrients. Oh yeah, and let’s not forget that it’s sugar and gluten free; it’s rico suave (smooth and delicious) and although it’s sugar-free, it’s sweetened naturally with sweet gifts from mother nature. Sounds pretty damn good. Actually, this was so good I almost skipped naming it something with superfood or chia seed in it and was gonna go with: DAMN DELICIOUS. I thought it was very appropriate.
*If you want a thicker consistency for the topping, prep some coconut milk in ice cub trays and place in freezer until frozen. This isn’t necessary, but I like to do it as it makes me feel like I’m eating a healthy dessert rather than a breakfast. It’s totally up to you, that’s just a suggestion. If you do try it, and happen to like it or take a pic, please let me know and tag me in it! 🙂
I divided this up into 3 parts so that you don’t get confused with the overlap of ingredients. Now, here’s what you came for, the recipe:
1 1/2 cup shredded Coconut (unsweetened; dissicated works best)
1 tbsp Stevia
2 tbs Xylitol
1/2 tsp Maple Syrup
1/2 cup Almond Milk, unsweetened (you can add more or less to achieve desired texture for coconut, add it slowly and mix. I like mine a little wetter)
Chia Seed Pudding:
3/4 cup Chia Seeds
2 1/4 cup Almond Milk, unsweetened (or you can always use some coffee or espresso in lieu of some water to make a rich mocha flavour)
2 tbs Stevia
1 tbsp Xylitol
1 tsp Maple Syrup
1 1/2 tbsp Cacao Powder (I used dark, alkalized cacao – for me, the darker the better)
2 tbs Black sesame seeds
For the topping you can add whatever smoothie creation you want, or here are two samples for you to try (the quantities should make enough to top two regular size mason jars when you follow the recipe):
1/2 cup Blueberries (frozen)
1/8 cup Strawberries (frozen)
1/4 cup Almond milk, unsweetened
1 scoop Vanilla Protein Powder (I used President’s Choice Vanilla Soy based)
1/4 tsp Vanilla pure extract
1 tbs Stevia
1/2 cup Coconut milk (2 cubes of frozen coconut milk)
…. or ….
Chocolate Protein Nice Cream
1 overripe frozen banana (chopped)
1 scoop sun warrior chocolate sprouted plant protein
2 coconut cubes
1/4 cup almond milk (sugar-free)
1 tbsp stevia
1 drop (1/4 tsp) vanilla)
1 tbs dark alkalized cocoa
1. Prep chia seed pudding – usually the ratio is 1:3 (chia to liquid) I like to add a little coffee in lieu of the almond milk because it’s also darker but gives a nice mocha flavour. Add in cocoa, sesame seeds and sweeteners. Stir chia thoroughly and let sit for a min. of 20 min. You may want to check on it halfway through and stir it again to ensure the chia seeds are mixed in evenly.Directions:
2. While chia seeds are soaking, mix coconut with other ingredients from the coconut filling together in a medium size bowl. et aside until chia seed pudding is ready.
4. Put berries, 1/4 cup almond milk, vanilla, stevia protein powder and frozen coconut cubes in a blender and mix until thoroughly blended, or mix your chocolate nice cream ingredients together… whatever you choose. Another thing you can do to make your ‘nice cream’ even thicker, is prep it before you layer the other ingredients and then put it back in the freezer to set and keep it nice and cool.
4. Layering the chia and coconut mixture in Mason Jars is actually the hardest part of this whole recipe, but it’s really not that hard at all. It just takes some hand eye coordination, patience and care. Begin by dropping 2 big spoonfuls of chia seed mix into the bottom of the jar (careful not to let it touch the edge). Use a spoon to push the chia seed out to the edge of the jar. It’s important that you seal the space to create solid layers that won’t leak or lose shape.
Choose your topping (or create your own) and if you do get creative please share your recipe with me. I’d love to hear about it, please tag me on instagram @angela_argentina or tweet me @angargentina if you post the recipe!
You should have enough to divide between two regular size mason jars leaving room at the top for the nice-cream or pudding topping. Feel free to garnish with whatever you like. In the picture I show two different samples of protein nice cream. I will include the chocolate recipes in the notes but you can also top with fresh fruit laters or fill it up with a smoothie. Each chocolate and vanilla berry topping recipe is enough to serve and top off both jars.