Prepare it the night before, and getting out of bed in the morning will be a breeze. You can mix up your crunchy topping too, adding whatever nuts you've got on hand.
You will need
- 1/3 cup chia seeds
- 1/4 cup cocoa powder
- 1 cup vanilla coconut yoghurt
- 1 cup coconut water
- 2 tablespoons maple syrup
- 1/4 cup buckwheat groats
- 1/4 cup hazelnuts, roughly chopped
- 1 tablespoon coconut sugar
- 1 tablespoon maple syrup
- 1 tablespoon cacao nibs
- 1/2 cup vanilla coconut yoghurt
- 1 banana, sliced
15 mins to prep
5 mins to cook
For the chia pudding, place all the ingredients in a bowl and whisk to combine. Divide evenly between 4 glasses and refrigerate 3 hours or overnight.*
For the buckwheat topping, place the groats in a frying pan over medium-high heat. Roast for about 3-4 minutes, stirring occasionally, until lightly golden in colour. Add the hazelnuts and warm through for a further minute, then add the sugar and maple syrup, stirring to coat the nutty mixture.
Remove this mixture from heat, stir through the cacao nibs and pour onto a sheet of baking paper to cool. Break up any larger chunks.
Serve the chia puddings topped with an extra dollop of vanilla coconut yoghurt, banana slices, and a sprinkling of the maple buckwheat crunch.