There’s no rest for the #girlbosses of YYC. It feels like just yesterday you were celebrating the end of holiday season and now you’re already gearing up for spring markets and weddings! This month, I’m bringing you dessert for breakfast. Why? Because you work hard and deserve to eat chocolate whenever you want.


You’ll literally can’t even when you give this chia seed pudding a try. It’s creamy, full of chocolate-goodness and tastes ah-mazing. It keeps well in a mason jar for a few days and admittedly I’ve brought this to work for both breakfast and lunch on a few too many occasions. Plus it’s 100% vegan and customizable to your taste (hint: add some coconut on top, you’re welcome).



  • 2 tbsp chia seeds 
  • 1/2 cup almond milk
  • 1/2 tbsp cocoa powder
  • 1/2 tbsp sugar or sweetener of your choice
  • 1/4 tsp vanilla
  • Toppings such as raspberries, mangos, coconut, cashews, etc.



  • One – Combine all ingredients except optional toppings into container with a tight seal. 
  • Two – Give the container a good shake. You may need to open the container and use a spoon to ensure chia seeds do not get stuck in the corners of your container. 
  • Three – Refrigerate at least one hour or overnight. Add any toppings just prior to serving.

Sam is a YYC based blogger and foodie with a passion for breakfast-for-dinner, shopping local and taking her pup to dog parks. Find her on Instagram at @sugarandsam or at her blog

Photo credit: Nayla Chamoun Photography


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