Almond Joy Chia Seed Breakfast Pudding

Chia Seeds are an excellent source of soluble fiber. In fact when exposed to liquid they will swell 12 times their weight in water creating a mucilaginous texture that that is going to keep you full and satisfied and reduce blood sugar spikes. This mucilaginous compound can also support healthy gut flora and reduce inflammation in the body.

GATHER

1 cup unsweetened almond milk (I love MALK brand)

2 tbsp maple or coconut syrup (option to omit if on a low carb diet)

2 scoops Vital Protein Collagen Peptides

1 teaspoon almond or vanilla extract

1 tbsp raw cacao powder

¼ cup chia seeds

2 tbsp unsweetened coconut shreds

1 pinch sea salt
 

MAKE
Gather 2 mason jars or two containers with lids and set aside. In small mixing bowl, blend 1 cup almond milk, maple, almond extract, collagen, salt and cacao powder until smooth. Option to use immersion blender to fully incorporate cacao powder. Pour the mixture into a medium bowl and whisk in the chia seeds and coconut shreds until thoroughly combined and mixture begins to thicken. Refrigerate overnight or for at least three hours until thick. Makes 2 servings.

Nutrition facts per serving: 262 Calories, 13g Fat, 21g (20g) Carbohydrates, 16g Protein