So, I sort of got slightly obsessed with this breakfast last summer, to a point where I had it every single day (even when travelling) and got everyone around me obsessed with it as well. It’s just that delicious. Especially when berries are in season. My favorite topping with this recipe is fresh raspberries and blueberries with macadamia nuts and walnuts.
You can also omit the sweetener completely and add a little bit of vanilla extract. And I am sure you could try using regular cow milk or even goat milk if that works better for you, and do a different nut butter if almond isn’t your jam.
Either way, it’s delicious, and it is deceivingly filling. Enjoy and let me know how you like it 🙂
- 2 cups of unsweetened almond milk or coconut milk
- 1 can of full fat coconut milk
- ¼ cup of smooth almond butter
- ¼ cup of either MCT or coconut oil
- ½ cup of hemp hearts
- 2 to 4 tbsp of grass-fed collagen *optional but is a great add-on for extra protein/amino acids
- 2 tbsp of keto sweetener such as Swerve of Lakanto Monkfruit Sweetener *optional
- ½ cup of whole chia seeds
Optional berry layer:
*Blend 1 cup of berries with 2 tsp of lemon juice and 1 tsp of vanilla. Scoop on top of the pudding when serving.
- Place all ingredients EXCEPT chia seeds in a high speed blender and blend until smooth.
- Place mixture into a glass or metal container and add chia seeds. Mix seeds in mixture with a spoon or spatula, making sure to submerge them in the liquid.
- Place in the fridge for at least 4 hours or overnight. this will allow the chia seeds to “bloom”, which will make them expand and also make them much more easy to digest. (Eating chia seeds that are not properly bloomed can cause digestive issues.)
- Divide chia pudding in individual jars and top with ingredients of choice, such as seasonal organic berries, walnuts, almonds, macadamias, etc. I also like to add extra nut butter on top.