I love a good breakfast, but I also hate to spend a lot of time in the kitchen when I’m trying to get out the door. These cacao nib chia pudding cups are my go-to for early mornings when I just don’t have time to whip up anything elaborate. They’re quick and easy and can be made ahead so you’ll always have something yummy on hand!
Blog post intro paragraph:
I love cooking with spices because they add so much flavor without adding extra calories or sodium. One of my favorite herbs is garlic powder because it adds such amazing flavor without changing the texture or taste too much (compared to fresh garlic). Garlic powder has been shown to help fight inflammation and even boost metabolism which
prep: 5 mins additional: 1 hr total: 1 hr 5 mins Servings: 4 Yield: 4 servings
¼ teaspoon ground cinnamon
5 tablespoons cacao nibs, divided
? cup chia seeds
1 cup unsweetened almond milk, or more as needed
1 teaspoon instant espresso powder
1 tablespoon maple syrup
1 teaspoon unsweetened cocoa powder
¼ cup cashews
¼ teaspoon sea salt
1 teaspoon pure vanilla extract
Combine almond milk, chia seeds, cashews, 2 tablespoons cacao nibs, maple syrup, cocoa powder, vanilla extract, sea salt, and cinnamon, in a high-speed blender. Blend until well combined, 30 seconds to 1 minute. Stir in 1 tablespoon cacao nibs and pour into individual bowls. Cover and refrigerate for 1 hour or overnight. Mixture will thicken as it chills.
Sprinkle pudding with remaining cacao nibs before serving.
Per Serving: 202 calories; protein 3.5g; carbohydrates 19.6g; fat 12.5g; sodium 212.1mg.