Looking for a low sugar breakfast idea? Look no further! Even if you’re not looking for low sugar recipes, this chocolate chia pudding makes the perfect breakfast or little desserts. The best part is they are super easy to make! The main preparation step is allowing the chia seeds to sit overnight to form a chia “pudding.” I like making multiple chia seeds at once, that way I have breakfast prepped for multiple days. This recipe makes 2 chia puddings.

So how does this “sweet” breakfast taste sweet? The sweetener used is monkfruit sweetener (I used the lankato brand). Monkfruit is my favorite sugar-free sweetener because it tastes sweet, but doesn’t have any weird after tastes. I personally don’t like Stevia for this reason.

Ingredients in Chocolate Chia Pudding:

1/4 cup chia seeds
1 cup nut milk
Coconut cream from 1 can coconut milk
2 tbsp cacao powder
2 tsp Monkfruit sweetener
Cacao nibs to top (optional)

Directions:

Add 2 tbsp of chia seeds and 1/2 cup of nut milk to two different cups. Place the cups in the fridge overnight to allow the chia pudding to form.
Also place 1 can of full fat coconut milk in the fridge overnight. The can much be full fat in order for the cream to separate out.
The next morning, add 1 tbsp cacao powder and 1/2 tsp monkfruit sweetener to each cup. Mix each cup to evenly distribute.
Remove the can of coconut milk from the fridge. Scoop the cream out of the top of the can. Place the coconut cream, 2 tbsp of the liquid coconut milk, and 1 tsp of monkfruit sweetener to a food processor. Blend until smooth.
Distribute the blended coconut cream evenly between the two cups. Top with cacao nibs (optional).

If you’re looking for other low sugar recipes, check out my Low Sugar Pralines recipe.