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Healthy Chocolate Breakfast Cup

  • Author: Shannon Leparski
  • Prep Time: 5
  • Cook Time: 60
  • Total Time: 65


Healthy Chocolate Breakfast Cup! Vegan and Gluten Free. The most scrumptious chocolate-for-breakfast recipe that is filled with protein, healthy fat and fiber to keep you feeling balanced, full and energized!


  • 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 23 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)


  1. 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.
  2. Cover and refrigerate for 1-2 hours to set, or overnight.
  3. Stir once again before eating.
  4. Enjoy!


  • 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!


  • Serving Size: 1
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