When it comes to food, I have a couple of favorites. Chocolate and just about anything Mexican. What’s even better? Putting a healthy spin on dessert with a Mexican flare.
A traditional Mexican hot chocolate has spices like cinnamon, chili powder or even cayenne mixed together with a warm whole fat milk and lots of sugar. In retrospect this isn’t the most unhealthiest thing (minus the sugar) but in order to make dessert time a bit nutritious an upgrade was necessary.
The delectable combination of chocolate and cinnamon in a creamy whole fat coconut milk topped with fresh fruit, a crunchy nut and cinnamon granola with some cayenne for a little kick, totally hits the spot. The next best thing? It’s loaded with chia seeds, which are rich in omega 3 fatty acids, fiber and antioxidants.
HEALTH BENEFITS
Omega 3 fatty acids: promotes heart health reducing inflammation and lowering bad cholesterol levels.
Fiber: helps you feel full and satisfied while also supporting healthy digestion (preventing constipation and regular bowel movements).
Antioxidants: containing vitamin E and selenium that protects cells from oxidative damage while reducing inflammation.
INGREDIENTS
Mexican Chocolate Chia Pudding
- 2 cups + 1/4 cup of full fat coconut milk
- 1/4 cup cocoa powder
- 2 tsp cinnamon
- 1 tsp vanilla
- 1/8 tsp salt
- 1/3 cup chia seeds + 3 tbsp
- 2 tbsp maple syrup
Cinnamon Nut Granola
- 1 cup whole rolled oats
- 1 cup chopped walnuts and pecans mixed
- 1/2 cup olive oil
- 2 tbsp cinnamon
- 2 tsp vanilla extract
- 1/2 cup pepitas
- 1/8 tsp salt
- 1/4 cup chia seeds
- 2 tbsp maple syrup
Add all the ingredients (except the chia seeds) to a blender for about 1 minute on high speed. Then, place the liquid in a bowl with the chia seeds. Whisk continuously until the all ingredients are smoothly combined. Set in the fridge for at least 3 hours.
Add all the ingredients for the granola to a bowl and mix well. Place on a sheet pan with parchment paper. Bake at 350 for 20-25 minutes. After the granola has cooled add in 1/4 chocolate chips and 1/4 cup cranberries. Top the chia pudding with fresh berries, cinnamon and cayenne pepper.
the whole seed 