Super-Food Brownie Batter Bowls (Gluten-Free, Dairy-Free)
A healthy, make-ahead, chocolatey breakfast treat, Super-Food Brownie Batter Bowls are naturally sweetened, gluten-free, dairy-free, and easy to whip up.
In my never-ending quest for delicious, real food, make-ahead breakfasts, I thought it was time for something very easy, completely indulgent, and totally chocolatey.
On that note, allow me to introduce you to your new breakfast obsession: Super-Food Brownie Batter Bowls.
The brownie “batter” is really smooth chia seed pudding, which can be made quickly in the blender, and incorporates the protein and fiber of chia seeds, without the texture that usually accompanies the tiny seeds.
In addition to chia seeds, these speedy breakfast bowls get a generous dose of healthy fat from coconut milk, along with the rich flavor of cacao powder. If you can’t find cacao powder, though, feel free to substitute cocoa powder.
Making a big batch of the batter ahead makes weekday mornings a breeze, and the batter can be packed into individual mason jars for a speedy breakfast to-go.
I love topping these lovelies with fresh strawberries and raspberries for color and flavor, but you can really add anything you like. I can imagine a giant swirl of peanut, almond, or sunflower seed butter would really take these over the top.
I hope you enjoy this naturally sweet, make-ahead breakfast. Now, let’s make some Super-Food Brownie Batter Bowls!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Top these brownie batter bowls with anything you like and have on hand. Nut or seed butters would be amazing (hello almond butter!) as would any fresh berry.
2 | If you’re making these bowls ahead, store individual portions in half-pint mason jars so you can grab-and-go on busy mornings.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Naturally-Sweetened, Egg-Free, Nut-Free, Soy-Free, Vegetarian, Vegan, and Paleo Friendly.
Super-Food Brownie Batter Bowls (Gluten-Free, Dairy-Free)
Ingredients
- ½ cup full-fat coconut milk, from a can
- 2 cups unsweetened non-dairy milk, e.g., almond milk, rice milk, Super-Fast Cashew Milk
- 5-6 tablespoons chia seeds
- 4 tablespoons cacao powder*
- 1-3 teaspoons coconut sugar or pure maple syrup, to taste**
- Pinch of sea salt
- Cacao nibs for sprinkling, optional
Instructions
- Combine the coconut milk, non-dairy milk, chia seeds, cacao, coconut sugar or maple syrup and sea salt in a blender. Blend on high, until the chia seeds are completely incorporated and the mixture is very smooth.
- Pour into a medium bowl, cover, and refrigerate until cold, about 2 hours.
- Portion the mixture into individual containers if desired, then store, covered, in the fridge for up to 5 days.
- When ready to serve, top with berries, cacao powder, and/or cacao nibs and serve.
Now this is my kind of smoothie! Dessert-like taste with tons of nutritional benefits! SCORE!
Exactly Bethany!
Can I use nuts instead of chia seeds?
Hi Analiz, since the chia seeds help the mixture set like a pudding they really are necessary. If you use nuts you will get a totally different consistency.
Does this have that same gummy, chewy texture like chia seed pudding has? I want to try this but can’t handle the sliminess of most chi seed puddings.
Sara, as long as you blend well, the chia seeds should be virtually undetectable. The texture is more like a traditional pudding, so I’ve found many people who dislike the texture of chia seeds enjoy this version. Hope this helps!
Talk to me about the coconut milk – every time I try to use it, I feel like I’m doing it wrong! Is it supposed to be fully blended, or do you separate the foam from the liquid? Sincerely, Paleo Wantabe
Mackenzie, great question! It depends on the recipe. So, if a recipe calls for coconut cream, use just the cream from the top of the can (you can use the liquid left in the can for smoothies).
If a recipe calls for coconut milk (such as this one), you want to combine the cream with the liquid. You can do this by shaking the can prior to opening, or by stirring everything together after you open the can.
Hope you enjoy this one!
Tried this recipe. Was really excited about it. But it does NOT rate good. And I followed the directions exactly. Disappointed and waste of ingredients:-(
Pam, I think if you were expecting this recipe to taste like store-bought chocolate pudding or brownie batter mix than I understand your disappointment. The recipe uses real food ingredients and very minimal natural sweeteners. You might try adding additional sweetener to taste if you want to try it again, though is sounds like this one isn’t for you!
Considering making this and wondering if I could skip step 2 and just pour into individual portions and refrigerate (maybe stir it after two hours)? Thanks!
Melissa, I think that will work, just make sure you stir each portion well. 🙂
I have mixed reviews. It doesn’t seem very thick, the texture and taste are fine. I have had to throw away chia pudding but this one is good. It doesn’t keep me full until lunch so I need to add something to it. I will try it again.
Thanks for sharing your review, Kari!