Chocolate for breakfast is a thing when – no kidding – it’s a Super Healthy Nibby Chia Breakfast Sundae. I created this highly customizable recipe for Theo Chocolate: Recipes & Sweet Secrets from Seattle’s Favorite Chocolate Maker . Theo Chocolate, the first bean to bar U.S. made chocolate, has been on my good chocolate list for years. While not all of their products are vegan, all are ethical and delicious. I had the treat of a factory tour a few years ago when I was in Seattle for the NW Chocolate Festival. This tour is open to the public, by reservation!
What makes it super healthy?
So, what makes this Super Healthy Nibby Chia Breakfast Sundae for breakfast worthy of the claim? Cacao nibs are nutritional powerhouses, as are chia seeds. Cacao nibs are chock-full of fiber, iron, magnesium, and protective antioxidants. Chia seeds are loaded with healthy omega-3 fatty acids, carbohydrates, protein, fiber, calcium, and antioxidants. Rolled oats have a healthy, well-balanced nutritional composition and can be found certified gluten-free. Rolled oats are a good source of fiber, protein, B vitamins, manganese, and selenium.
Use any non-dairy milk, homemade or store bought in this recipe. Just one tablespoon of pure maple syrup sweetens my sundae, but you can use dates or another dried fruit or nothing sweet at all, other than the fresh fruit topping. Blueberries or other seasonal fruits are powerful superfoods and a sprinkling of high percentage chocolate shavings, complete the treat.
Chia Breakfast Sundae for dinner or dessert!
Make ahead, refrigerate, and enjoy. I’ve enjoyed this Breakfast Sundae for dinner a few times, and it also makes a great dessert. My family does not avoid oats during Passover, so this will be on the table, but for those who do, try crumbling whole wheat matazoh as an oat replacement. For Easter, enjoy as is. The following recipe makes enough for 2 servings but you can make a larger quantity since it keeps in the refrigerator for a few days.
Super-Healthy Nibby Chia Breakfast Sundae
Ingredients for the pudding
- 1 cup nondairy milk (try almond, coconut, hazelnut, oat, or soy)
- 1 tablespoon black or white chia seeds
- ⅓ cup old-fashioned rolled oats
- 1 tablespoon ¼ ounce roasted cocoa nibs
- 1 tablespoon maple syrup, plus more if needed
Ingredients for serving (suggested)
- Diced fresh fruit
- Diced sulfite-free dried fruit
- Chopped nuts
- Toasted unsweetened shredded coconut
- Seeds, such as pumpkin, sesame, hemp, or flax
- Finely chopped 85 percent dark chocolate
To make the pudding, pour the nondairy milk into a glass jar or other container with a lid. Sprinkle the chia seeds on top, wait for about 1 minute, then stir with a fork. Set aside for 5 minutes, then stir again.
Stir in the oats and cocoa nibs. Cover the jar and refrigerate the pudding for at least 6 hours, preferably overnight, until it’s creamy and thickened, stirring a few times if possible. The chia seeds will begin to soften and resemble small tapioca pearls very quickly, but it takes the oats a few hours to become creamy.
In the morning, stir in the maple syrup and serve with an assortment of toppings.
The pudding can be kept refrigerated for up to three days. Stir before eating. If you want to thin it after one or 2 days, you can add more nondairy milk.
Copyright © 2015 by Debra Music and Joe Whinney with Leora Bloom. All rights reserved. Excerpted from Theo Chocolate: Recipes & Sweet Secrets from Seattle’s Favorite Chocolate Maker by permission of Sasquatch Books.
Photography by Charity Burggraaf
If you’re looking for Passover dessert recipes, some of my favorites include:
- Chocolate-Dipped Coconut Macaroons
- Dukkah-Spiced Chocolate–Covered Matzoh
- Chocolate Orange Sesame Truffles
Some of my favorite Easter recipes include:
- Big Orange Bundt Cake
- Chocolate, Orange, and Almond Olive Oil Cake
- Raw Chocolate Fudge and Mandarin Orange Tart
- 24 Karrot Cake