Ohhhh yes. Yes please!
Whoever said that breakfast has to be boring? Or worse, bland? Over in our little corner of the interwebs, I like to make the term ‘dessert for breakfast’ possible. Really make it a thing, ya know?
Mostly because I crave sweets and will take any excuse I can to inhale chocolate at all hours of the day but also because this ‘Healthy Chocolate Breakfast Cup’ straight up looks like dessert and tastes like an almond butter cup, which is why I’m obsessed with it.
Protein, fat and fiber are not lacking in this dreamy breakfast cup either, meaning it has all the good stuff to keep you feeling balanced, full and energized to take on the day. I know what you like. Basically, you want to feel good, have your cake and eat it too, and I’m right there with ya.
I go through phases with breakfast. Some days I feel like avocado toast or a smoothie (depending on where I am in my cycle of course!). Some days I feel like gg crackers with dairy-free kite hill cream cheese, cucumber slices and lemon (which is so extra) BUT, when I feel like something sweet for breakfast, I have something semi-sweet. It really is that simple. When I allow myself to eat the foods I enjoy, life is just plain easier and I’m a happier person, which makes the people around me happier too.
See?! Everyone wins when we eat chocolate for breakfast.
I cannot and will not be strict with myself because I go totally nutzo. Like been there, done that, am I right? Restriction is a thing of the past, for me anyway. There are plenty of ways to fulfill a craving in a healthier way and feel totally satisfied, even for breakfast. You may be thinking to yourself that eating vegan is restrictive. To that I say, it’s all relative and being vegan does not feel restrictive to me, but that’s a whole other blog post for a different day!
What ingredients are in this ‘Healthy Chocolate Breakfast Cup’, you ask?
- Chia Seeds
- Plant Based Protein Powder (I used this one)
- Cacao Powder
- Unsweetened Vanilla Almond Milk
- Pure Maple Syrup
- Almond Butter
Mmmm! Don’t have almond butter? No worries, swap peanut butter for a peanut butter cup taste or sunflower seed butter for a nut allergy. Basically, any nut butter or seed butter will taste divine with this combination. You really can’t go wrong.
This yummy cup has it all – not sure why I didn’t share the recipe sooner, but you are going to LOVE everything about it, I promise. The simplicity (yes you can make it the night before or better yet, make multiple at a time), the taste, how it makes you feel, how it improves digestion – everything! I normally make it right when I get up and store it in the fridge for 1-2 hours to set. Then, after I’ve finished my morning routine, or about 1-2 hours later, it’s ready to go. Can I just mention how creamy it is too?! Like the more almond milk, the better.
If you are currently sitting in a breakfast rut, this recipe for you. This is your sign! Also, don’t think just because it’s titled as a breakfast recipe, that it’s solely a ‘breakfast only’ cup because I’m never mad when mine turns into a snack… just sayin’. You do you and enjoy this cup whenever your heart desires, because it is the epitome of GUILT-FREE. Mmmkay?!
- 3 tablespoons chia seeds
- 2 tablespoons plant based chocolate protein powder (or vanilla works too)
- 1 1/2 tablespoons cacao powder
- 1/2 teaspoon ground cinnamon
- 3/4 cup + 3 tablespoons unsweetened vanilla almond milk (add 2-3 tablespoons extra if refrigerating overnight)
- 1/2 tablespoon pure maple syrup (or agave)
- small handful of cacao nibs for chocolate crunch (optional)
- 2 tablespoons almond butter (or nut butter of choice)
- In a small mason jar (or weck jar) combine all dry ingredients first - chia seeds, protein powder, cacao powder and cinnamon. Stir until well combined, then add in the almond milk and maple syrup and stir until very well combined. Set aside for 1-2 minutes and stir again. You can add the optional cacao nibs and almond butter now or later when it's ready to eat; it really doesn't matter. I usually add them later, after it has been refrigerated.
- Cover and refrigerate for 1-2 hours to set, or overnight.
- Stir once again before eating.
- I'm usually impatient and make mine the morning of, but making it the night before may work better for you and for that I say add 2-3 tablespoons extra almond milk, if refrigerating overnight. Also, make multiple batches at a time, to save time in the morning!
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