When I identified myself as The Mover during my delicious morning with Nespresso and Josh Emmet, I did so because I’m all about starting my day off right in the breakfast department. These five Morning Archetypes (which also include The Zen Hunter, The Snoozer, The Weekender and The Early Achiever) assume that everyone has a preferred way of welcoming the day. For me, I feel like if I eat right at that first breaking of my overnight fast (hence the name Breakfast!), the rest of my day will nicely follow suit when it comes to making sensible choices. And hey, if things don’t quite go according to plan, my first meal of the day has at least put a few ‘brownie’ points in my tank to offset, should I fall off the health wagon! I know you feel my logic!?
Although a smoothie is my go to in the mornings, Nespresso have asked me to come up with an alternative recipe to fulfil my morning requirements in keeping with The Mover archetype. The Mover covers those of us who like to use our mornings to be healthy, to exercise and stay fit. Roma has been chosen as the Grand Cru of choice best suited to this Archetype, for its smooth intensity, perfect to keep you moving all day. I need to be 100% transparent though, at this time of writing, my work out schedule is pretty non-existent (I’ll blame Winter, a small-ish baby that still feeds upon waking and a slightly manic morning routine getting everyone out the door by 8.30am), but in the ideal world and that means very soon (!), my mornings will again include Boot Camp or at the very least a morning stroll to set my day up right!
I’ve created a Double Layered Chia Seed Pudding combining healthy natural ingredients including almond milk, raw cacao powder and pure maple syrup for sweetening. I’m no Josh Emmet, but I’m pretty sure he’d approve of this winning combo for The Mover.
You can prepare these the night before and wake up to a beautiful breakfast waiting for you in the fridge either pre or post workout! The inclusion of the Roma gives it a little kick and helps to keep your energy levels up all day! The coconut chia layer nicely balances out the intensity of the chocolate & coffee layer and the smooth berry yoghurt on top provides a beautiful contrast to the little pops of chia in each underlying mouthful!
This recipe makes two large servings, but you could absolutely divide this into four smaller portions in smaller sized glasses.
- 1 C almond milk *
- 1/2 C Roma Grand Cru coffee by Nespresso, cooled slightly
- 3 T raw Cacao powder
- 3 T pure Maple Syrup (Stevia, Honey or Agave would also work)
- 2 t Heilala (or other good quality) Vanilla extract
- pinch of sea salt
- 1/3 C Chia seeds
- 1 C coconut milk (or mix 1/2 C coconut cream with 1/2 C filtered water)
- 1 t Heilala vanilla extract
- 1 T pure Maple Syrup
- 2 T Fresh As Coconut Crumbs or shredded coconut
- 1/4 C Chia seeds
- 1/2 C mixed berry yoghurt
- 2 t cacao nibs
- 1 t coconut crumbs
- In a medium sized bowl, whisk together all ingredients for the Cacao Coffee layer, except the chia seeds.
- Once all ingredients are combined, add the chia seeds. Set a timer for 20 minutes and leave to sit.
- In the meantime, make the coconut layer in another medium sized bowl. Whisk together all ingredients except the chia seeds, then add and leave to sit for 20 minutes.
- Once your timer goes for the cacao layer, whisk the mixture well again to redistribute the seeds.
- Repeat with the coconut version.
- Cover each bowl with glad wrap and place in the fridge to set overnight.
- Into tall glasses, spoon the chocolate chia seed pudding, then repeat with the coconut mixture and again with the cacao.
- Divide the berry yoghurt evenly on top of each vessel, sprinkle with cacao nibs & coconut crumbs and finally adorn with a strawberry or other fresh berries.
- You can layer this the night before, but the mixture will be slightly less set which will mean you may not have defined layers.
- * any milk will work for this, so feel free to experiment with your favourites including rice, soy, dairy etc.
- Once you have the ratio of liquid to chia seeds right, you can make any variation of this pudding you like, experimenting with any flavours and additions you like. Go crazy!
* Although this is not a sponsored post, I received a Nespresso Inissia for editorial purposes and to create this recipe.