The very talented Alexandra McMaster, dancer at the Stuttgarter Ballet's John Cranko Schule in Germany and food-lover behind Ballerina Bites is back with this a super tasty, wholesome breakfast recipe for you all. Enjoy!

Hi everyone!

Throughout the week I always start with a bowl of oats as I know it will power me through a busy ballet day… But on the weekends I like to mix it up and enjoy yoghurt with granola, pancakes or chia pudding.

I was never really a lover of chia puddings as I found them tasteless and unexciting, until I discovered what I could add to make them a delicious, healthy breakfast option.

My Spiced Chocolate + Almond Chia Pudding is rich and decadent.

What takes this recipe from a standard chocolate chia pudding is the use of ground cardamom. Cardamom is a similar spice to ginger as it is aromatic and spicy. It gives you that little surprise after each mouthful that I personally adore. I also add lemon zest to enhance all the flavours to create a truly delicious, unexpected chia pudding.

Ingredients

1 banana

zest of ½ lemon

¾ cup unsweetened almond milk

1 tbsp almond butter

1 tbsp maple syrup

1 heaped tbsp cacao powder

¼ tsp pure vanilla extract

¼ tsp cardamom

¼ cup chia seeds

Method

In a smoothie blender add banana, lemon zest, almond milk, almond butter, maple syrup, cacao powder and vanilla extract and blend until smooth and creamy.

Add chia seeds to a bowl or jar and pour in banana smoothie mixture.

Stir well before setting in the fridge overnight.*

The following morning top with fresh berries, shredded coconut and more lemon zest if desired.

Note* I like my chia seed pudding to stand unrefrigerated for 5 mins before serving as it heightens the flavour.

This can also be used for any overnight or refrigerated recipes such as overnight oats and raw cheesecakes.

...Enjoy!

With Love, 

Alex, 

Ballerina Bites. xx

Check out Alex's August recipe here: Quinoa, Kale and Pomegranate Salad with Creamy Tahini Dressing