Updated: Aug 29
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Yes, I put marshmallows in my breakfast this week. And no, I’m not just talking about the dehydrated colorful pellets in Lucky Charms (although those are always a valid choice too). Instead, I made a breakfast that borders on dessert but is still filled with healthy fats, protein, and even a vegetable. I’m talking about my vegan S’mores Chia Seed Pudding.
With the weather warming up, I’ve been craving a night sitting around a campfire and roasting a fluffy marshmallow until it’s golden brown (or catches on fire), and stuffing it in between a couple of graham crackers with a wedge of dark chocolate. With social distancing going on though, I might have to wait a while for a night under the stars with my friends. One benefit of social distancing though is that time doesn’t exist anymore, so I don’t have to wait until night to enjoy a s’more.
This sweet, dessert inspired breakfast is still packed with nutrients. The chia seeds provide healthy fats, protein, and omega-3s. The almond flour gives the pudding a creamy, thick texture as well as another dose of satisfying healthy fats. There’s even riced cauliflower hiding in there to provide volume, and fiber.
I was lucky enough to find vegan marshmallows and graham crackers at the grocery store. Vegan marshmallows are fairly common nowadays, but vegan graham crackers can be a bit of a challenge to find. If you’re unable to find them in your local grocery store, you can substitute them for crushed biscoff cookies (yes, these are vegan!) or even crushed cornflakes in a pinch.
If you’re not vegan and feeling like going the extra mile, why not try your hand at making your own marshmallows? Trust me, you’ll be glad you did.
These make a delicious summer breakfast treat or dessert after a night of catching fireflies. Meal prep a bunch on Sunday and enjoy them all week long.
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!
Makes about 3 servings
200 g - Frozen, Riced Cauliflower
15 g - Cacao Powder - Sub Cocoa Powder
120 ml - Cashew Milk - Sub non-dairy milk of choice
48 g - Chia Seeds
28 g - Almond Flour - Optional for texture
15 g - Coconut Sugar
45 g - Vegan Graham Crackers - Crushed - Sub Biscoff Cookies or cornflakes
45 g - Vegan Mini Marshmallows
15 g - Cacao Nibs
1 tsp - Vanilla Extract
¼ tsp - Kosher Salt
In a microwave safe bowl, add cauliflower rice. Steam cauliflower in the microwave for about 2-3 minutes or until just cooked. Allow to cool.
In a bowl, add cauliflower rice, cacao powder, cashew milk chia seeds, almond flour, coconut sugar, and vanilla extract. Mix until ingredients are well combined and there are no clumps. Scrape down the side as you stir.
Allow mixture to thicken in the fridge for at least 3 hours.
Add a layer of crushed graham crackers to 3 jars. Add a layer of the chia seed pudding. Top with marshmallows and cacao nibs. Garnish with more graham crackers and serve.
Store in the fridge for up to 4 days.
I like my chia seed pudding thick. If you want yours to be a thinner consistency, add more cashew milk.
Want another sweet treat that's still good for you? Make these Hidden Veggie Protein Brownies!