These little chia pots make a satisfying breakfast and are even great for dessert! Chia seeds are loved up by a creamy kale, avocado, lime smoothie and then topped with a luscious cashew vanilla cream. This recipe makes two one cup mason jars or 4 half cup mason jar servings. I often double the recipe as they last well capped in the fridge for several days. Simply top with fresh berries to serve. My protein powder of choice is Vanilla Brown Rice Sprouted Protein by Sun Warrior. It is stevia sweetened and easily replaced with a tbsp. of maple syrup as an alternative.
Ingredients:
- 1/2 cup of coconut water or nut milk
- 1 cup of loosely packed kale
- 1 ripe banana, peeled
- 1/2 ripe avocado
- 1 Tbsp. fresh lime juice
- 1/2 tsp. of spirulina powder or fresh spirulina if you have access to it.
- 1 Tbsp. of Sun Warrior Vanilla Brown Rice Sprouted protein powder or 1 Tbsp. maple syrup
- 4 Tbsp. of black or white chia seeds
Combine all ingredients in a high speed blender until smooth.
Stir in the Chia seeds and then divide between either two one cup mason jars or 4 1/2 cup mason jars. As it sits the chia seeds will soak up the smoothie to create a thick pudding. Set aside while you prepare the cashew cream.
The Cashew Cream:
- 3/4 cup of raw cashews
- 1/2 Tbsp. of fresh lemon juice
- 1/2 tsp. of vanilla extract
- 11/2 Tbsp. of melted coconut oil
- 1/8 cup of maple syrup or honey
- 1/4 cup water
Blend in a high speed blender until silky smooth, scraping down the sides as you go to ensure that all of the little cashew bits are incorporated. Spread a 1/2 inch layer of cashew cream on top of each of the chia bases. You will most likely have a little left over. Leftover cream is delicious blended into hot beverages or as a dip for strawberries. Place the lids back on the mason jars and store in the fridge.
To serve top with fresh sliced berries and a squeeze of lime!
