Chocolate Chia, Berry & Fresh Fig Cups
This is a creamy, dreamy wholesome and healthy breakfast that's vegan, sugar-free and gluten-free. The recipe list is super simple, and if you don't have cacao, you can add an extra 1/2 teaspoon of vanilla powder. Top with some coconut and fresh berries and figs. Hope you like, BB xxx
1 1/2 cups almond milk
1/3 cup chia seeds
1/4 cup cacao powder
2-5 tablespoons maple syrup if not blending (can sub 5-9 dates, pitted if blending)
1/4 teaspoon sea salt
1/2 teaspoon vanilla powder
The Bondi Baker Method
Step 1- Add all ingredients except maple syrup to a mixing bowl and whisk vigorously to combine. If not blending, sweeten to taste with maple syrup at this time. If blending, you can sweeten later with maple syrup or dates.
Step 2- Let rest covered in the fridge overnight or at least 5 hours (or until it's achieved a pudding-like consistency).
Step 3- If blending, add to a blender and blend until completely smooth and creamy, scraping down sides as needed. Sweeten to taste.
Step 4- Leftovers keep covered in the fridge for 2-3 days, though best when fresh.