Cocoa Wonder

Chocolate for breakfast? Why not?

Cocoa fluff
Chocolate for breakfast? Why not?

Should you really eat chocolate for breakfast? Well, yes. Especially if it’s something you can make ahead, and especially if you’ve blended in potassium- and fiber-rich avocado and banana, plus protein-packed chia seeds. This inventive chocolate pudding recipe is pure yum — for you and the grandkids.


2 avocados

1 banana

3 tablespoons cocoa powder

1/4 cup chia seeds

2 tablespoons maple syrup

1/4 teaspoons salt

Pinch of ground cinnamon

Raspberries or blueberries (optional garnish)


  • Place avocados, banana, cocoa, chia seeds, maple syrup, salt and cinnamon in a blender and puree until smooth.
  • Scoop pudding into two bowls or glass containers with lids, such as mason jars.
  • Cover and refrigerate overnight to let the chia seeds plump up.
  • Serve topped with raspberries or blueberries.

Source: Adapted from The School Year Survival Cookbook by Laura Keogh and Ceri Marsh © Sweet Potato Chronicles. Photography © Maya Visnyei.