• Georgina Cahill

Chocolate Covered Strawberry Chia Seed Pudding

Ah February, the month of love, Valentine’s Day, and, most importantly, chocolate. Specifically, the mountains of glorious discounted chocolate that I hoard on February 15th.

Chocolate Covered Strawberry Chia Seed Pudding

Whether you’re celebrating Valentine’s Day with someone you care about or just the person you should care about the most, (*hint hint* they’re looking back at you in the mirror!) you should whip up a jar or two of these Chocolate Covered Strawberry Chia Puddings. These are a sweet breakfast option that also packs a healthy boost to start your day with.


These chia seed puddings are easily made vegan, are high in protein from the protein powder and silken tofu, and have lots of fiber, vitamins and minerals from the chia seeds, strawberries, and cauliflower. (If the last ingredient surprised you, you're obviously new around here. Welcome. There’s a lot of cauliflower on this blog.)

Chocolate Covered Strawberry Chia Seed Pudding

With all that health, I’ll definitely be eating one of these jars with a side of pink and red M&Ms for breakfast on Valentine’s Day. Because balance.


The best part is, strawberry and chocolate is a combo that is delicious year round. Stock up on all that discounted chocolate the day after Valentine's Day, so can throw it in these chia seed puddings whenever you have a craving!

Chocolate Covered Strawberry Chia Seed Pudding

If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!


Recipe:

Makes about 2-3 servings

Ingredients:

Strawberry Layer:

200 g - Fresh or Frozen Strawberries

175 g - Shelf Stable Silken Tofu*

10 g - Collagen Gelatin + 1-2 tbsp Water - Omit for vegan

120 ml - Non-Dairy Milk - I used almond milk

20 ml - Maple Syrup

1/2 tsp - Vanilla Extract

Juice of half a lemon - Optional for color retention

Chocolate Layer:

48 g - Chia Seeds

25 g - Chocolate Pea Protein Powder - I used Clean Lean Protein Digestive Support from Nuzest

10 g - Cacao Powder

12 g - Coconut Sugar

120 ml - Non-Dairy Milk - I used almond milk

170 g - Frozen Cauliflower Rice*

30 g - Dark Chocolate - Roughly Chopped

¼ tsp Salt


Instructions:

If using collagen gelatin, in a bowl, stir together collagen gelatin and 1-2 tbsp of water until dissolved. Allow to thicken for about 10 minutes.


To a blender, add strawberries, silken tofu, non-dairy milk, maple syrup, vanilla extract, and lemon juice to a blender. Blend until well combined.


Add blender mixture to a pot over low heat. Stir constantly to avoid tofu separating. When mixture is warmed through, stir in congealed gelatin. Stir until completely dissolved.


Pour mixture into jars. Allow to chill in the fridge for at least 3 hours or until thickened.

To create the chocolate layer, first steam frozen cauliflower rice in the microwave for about 2 minutes or until just cooked through*.


In a bowl, add chocolate pea protein powder, cacao powder, coconut sugar, and non-dairy milk. Stir until no clumps remain. Add in cauliflower rice, chia seeds, chocolate, and salt. Stir until evenly incorporated.


Allow chocolate mixture to chill in the fridge.


When ready to serve, top strawberry jars with the chocolate layer. Add more chocolate or fruit if desired and enjoy!


*Notes:

- Make sure the texture of your tofu is silken. The texture of firm or extra firm tofu will not work for this recipe.

- The cauliflower rice is for added volume and nutrients. You can omit it if you like, but it is neutral tasting and would highly recommend trying it!

- Make sure not to overcook the cauliflower rice or you will be able to taste it.



Looking for the recipe for those sesame noodle bowls in the meal prep picture? Find it here!

#protein #breakfast #vegan #mealprep

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