I’ve been looking for alternatives to my usual Greek yogurt breakfast as an opportunity to incorporate more anti-inflammatory foods and less sugar into the day. This recipe is easy to fix in the morning and travels well on my way to work. By the time I get there it’s nice and thick.

  • (Fits nicely into a pint Bell jar)
  • 2 Tbsp Chia seeds
  • 1 Tbsp Sesame seeds (ground)
  • 1 Tbsp Flax seeds (ground)
  • 1 Tbsp Cocoa, high quality
  • 1 Tbsp PB2
  • 2 Tbsp Almonds, slivered
  • 1 Tsp Cinnamon
  • 1 C Coconut milk (or whatever fills your jar)
  • 1 Tbsp Coconut butter
  • Pinch of salt
  • Liquid stevia to taste
  • Cacao nibs (garnish)

Mix dry ingredients together in a pint-sized Bell jar. Fill remaining space in jar with coconut milk.

Screw on the lid and let the mixture thicken. Keep cold until you’re ready to eat it. If you have a few sour cherries around, they are a nice compliment to the nutty chocolate.