Chia seeds have to be one of my favourite superfoods. This tiny seed is a powerhouse of nutrition, packed full of omegas, calcium, antioxidants, protein and so much more. My chia pots have become a family favourite. I love to serve them for breakfast with ‘rawnola’ and fresh fruit, but these little pots of goodness are also perfect in my daughter’s lunch box, topped with homemade berry coulis or fresh fruit.
Although vanilla is a favourite, I love to change up the flavours by mixing through berries, mango, banana or raw cacao for a chocolate hit.
My no-bake chocolate rawnola is something a little special. It makes for the perfect topping on your chia pots, smoothie bowls, yoghurt or even homemade ice cream! Grab a handful as a healthy snack throughout the day. Warning: it tastes so good, it’s often hard to stop…
Vanilla chia pot with chocolate rawnola
Ingredients:
VANILLA CHIA
1⁄2 cup coconut milk
1 cup almond milk
1 tsp pure vanilla paste or
11⁄2 tsp pure vanilla extract
1 tbsp pure maple syrup
1⁄2 tsp cinnamon
1 scoop organic vanilla protein powder (optional)
5 tbsp chia seeds
CHOCOLATE RAWNOLA
10 pitted dates
1⁄2 cup buckwheat groats
1⁄2 cup rolled oats
1⁄2 cup almonds
1 tbsp raw cacao powder
1 tsp cinnamon
1⁄4 cup flaxseeds
1/3 cup sunflower seeds
1/3 cup cacao nibs
Directions:
1. To make the vanilla chia pot, place all of the ingredients, except the chia seeds, in a blender and process until smooth (or simply whisk together in a bowl). Add the chia seeds and pulse to combine.
2. Pour into a large glass jar, or several smaller jars, seal with a lid and place
in the fridge. You may need to stir the mixture every 1-2 hours until fully set to ensure the chia seeds don’t settle at the bottom of the jar. Leave in the fridge for at least 4 hours or overnight to set.
3. To make the rawnola, place the dates in a bowl, cover with boiling water and leave for 10 minutes to soften. Discard the water and put the dates
in a food processor.
4. Put the buckwheat in a sieve and rinse until the water runs clear. Add to the softened dates with the remaining ingredients. Pulse the mixture until it just starts to come together (don’t blend – if you over-process this mixture, you’ll make bliss balls). If it’s too dry, add 1⁄2 tbsp extra virgin coconut oil.This chocolate rawnola will store in an airtight container in the fridge for up
10 days.
5. To assemble your chia pots, use your small jars or place a couple of spoonfuls of vanilla chia pot mixture in the bottom of a glass, add 2-3 tbsp of rawnola (and chopped fruit, if desired), another 2-3 tbsp of chia pot mixture, then top with more rawnola and fresh fruit. You could also add a dollop of natural yoghurt.
