Chia & Chocolate Avocado Breakfast Cups
- Prep Time: 1 hour
- Chill Time: 1 hour
- Total Time: 2 hours
- Yield: 4
- Category: Breakfast
Description
This decadent chocolate avocado chia cup may just be our favourite brekkie of all time. Delicious, filling and full of healthy fats!
Ingredients
Chia Pudding
½ C (125 ml) chia seeds
1 x 400 ml tin lite coconut milk (or oat or almond milk)
1 Tbsp (15 ml) honey (or vegan friendly sweetener)
½ tsp (2,5 ml) vanilla extract
Avocado Mousse
2 Avolands avocados, cut into chunks
½ C (125 ml) oat or almond milk
½ C (125 ml) cocoa powder
½ C (125 ml) honey (or vegan friendly sweetener)
1 tsp (5 ml) vanilla essence
To Assemble
1 C (250 ml) granola
50 g almonds, roughly chopped
1 C (250 ml) frozen blueberries
½ C nut butter (we used peanut butter)
50 g 70% chocolate, chopped into small blocks (optional)
Instructions
Chia Pudding
Pour the ingredients for the chia pudding into a bowl and mix well to combine. Keep stirring every few minutes, you should feel the mixture become gelatinous. Keep stirring until it feels like the seeds have bloomed and the mixture has thickened. Cover and place in the fridge for an hour or overnight. Note: if you don’t stir the chia mix at the beginning, the seeds will sink and the mixture becomes gluggy.
Tip: you can opt to bloom the chia seeds in a glass jar with a tightly sealed lid – shake at intervals and then place into the fridge to finish setting.
Chia pudding will last for 3-4 days in a sealed jar in the fridge.
Avocado Mousse
Add all the ingredients for the mousse into a blender and blend well to combine. If your mousse is a little too thick, thin it gradually with your chosen milk alternative until it reaches the desired consistency. Adjust the sweetness according to your taste.
To Assemble
To assemble, spoon a layer of chia pudding into each cup. Add a layer of granola followed by a layer of avocado mousse. Add small dollops of nut butter to each layer and a few blueberries. Carry on filling the cups with more granola, then almonds, blueberries, nut butter and more mousse. To garnish the top, finish with a sprinkling of granola, almonds, blueberries and a few small blocks of chocolate if using.