Cinnamon and Maca Chocolate Chia Pudding

Morning guys! I’ve been experimenting with chia seeds a little lately and this creation has to be one of my favourites! I love to mix fruit and various spices and flavourings into the chia pudding to create a sort of pudding breakfast! They are so versatile to flavour and they don’t need as much sweeter as flakes/oats as they don’t have a distinct flavour! They take on whatever you decide to pair them with. Chia seeds are also a great source of omega 3 and plant protein so they are a great seed to add to your breakfast as it makes it more satisfying and they are incredibly nutritious.

For today’s recipe I’ve gone for chocolate and winter spices to create the most indulgent yet incredibly nutritious and luxury breakfast ever. I’ve used banana to sweeten instead of maple syrup and then I’ve topped the pudding with raspberries, again to sweeten and raspberries work really well with chocolate. They add a sharp fruity tartness contrast next to the rich chocolate. Just so so good! I also love chia puddings as you prepare it all the night before and you’re good to go in the morning! Great in winter when you just want ten more minutes all cosy in bed before you have to get ready!


Ingredients – serves one

140g mashed banana (1 large)

1 tbsp almond butter

2 tbsp raw cacao powder

2 tsp cinnamon

1 tsp maca

0.12 tsp ground nutmeg

2 tbsp chia seeds

120ml cashew milk

a couple of crumbled frozen raspberries

raw cacao nibs

unsweetened dessicated coconut


The night before –

Mash the banana and almond butter together until smooth and combined.

Add the cacao powder, cinnamon, maca and nutmeg and stir well with a fork to combine.

Pour in the chia seeds, mix well.

Pour over the milk and whisk with the fork to thuroughly combine.

Cover and pop in the fridge overnight.

In the morning –

Take out the fridge and give the pudding a stir.

Pour into a bowl and top with the crumbled raspberries, nibs and coconut.


Leitchy xx

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