Made by Lucky Iron

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This chocolate chia breakfast bowl combines chia seeds, cacao, plant-based milk, maple syrup, and vanilla into a thick and creamy make-ahead breakfast. Fresh strawberries, hemp seeds, and a generous almond butter drizzle add flavor and texture while keeping the focus on iron-rich ingredients.

Ingredients:

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•   3 tbsp chia seeds
•   1 cup plant-based milk
•   1 tbsp cacao powder
•   1 tbsp maple syrup (or honey)
•   1/2 tsp vanilla extract
•   1 tbsp hemp seeds (for topping)
•   1/4 cup strawberries (for topping)
•   1 tbsp almond butter (for topping)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Add the CHIA SEEDS, CACAO POWDER, FORTIFIED PLANT-BASED MILK, MAPLE SYRUP OR HONEY, VANILLA EXTRACT, AND HEMP SEEDS to a mason jar or container with a secure lid.
2. Close the container and shake thoroughly until the cacao powder is incorporated and the chia and hemp seeds are evenly distributed throughout the mixture.
3. Place the container in the refrigerator and chill OVERNIGHT, allowing the chia seeds to absorb the liquid and create a thick, creamy chocolate chia pudding.
4. The next morning, stir the chia pudding thoroughly. If you prefer a thinner consistency, add a small splash of PLANT-BASED MILK and stir again.
5. Transfer the chocolate chia pudding to a breakfast bowl, if desired.
6. Arrange the FRESH STRAWBERRIES over the top of the chia pudding.
7. Drizzle the ALMOND BUTTER generously across the surface.
8. Finish with the HEMP SEEDS, reserving some from the overnight mixture for topping if desired. Serve chilled and enjoy.