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Chocolate Chia Breakfast Bites

These babies are super versatile and a solution for breakfast on the go. I eat two before I hit the gym in the morning for my date with the elliptical. They are sweet naturally from the date sugar, plus the coconut oil is solid at fridge temp so they hold together well. They are also endlessly versatile! You could add cinnamon and nutmeg, maca powder, omit the currants and use cherries instead, mix up the nuts, use a combination of seeds - sky’s the limit. A word of warning: Chia packs serious energy punch and they will fill you up! I don’t recommend eating more than two until you know how they’ll affect you!

Makes 25 cubes or balls


2 T (20gm) chia seeds

1 tsp (3gm) Flax seed

1/3 (65gm) cup warm water

15 (120gm) pitted dates

2 T (32gm) coconut oil

a healthy pinch of coarse salt like Maldon

1/2 cup (38gm)  cocoa powder

1 1/2 cups (100gm) walnuts (or pumpkin seeds or sunflower seeds if you are nut-free)

1 cup (82gm) dry, unsweetened shredded coconut (can be toasted or not)

1/2 cup (58gm) dried berry cherry mix (whole foods) or dried currants

1/4 cup (28gm) cocoa nibs


Soak the chia seeds in the water until they are a uniform gel, about 30 minutes. Meanwhile, gather everything up and measure into the bowl of a food processor. Add the soaked chia seeds. Pulse until uniform and sticky – the mixture will come together into a ball around the blade – Approximately 20 pulses.

For Balls:
Use your hands to form into 25 or so balls measuring about an inch in diameter. Very messy but worth it!

For Cubes:
Line a sheet tray with parchment paper. Using your hands, pat the mixture into a rectangle about 1” thick. You can use the paper to pull up and help you make neat edges if you are into that kind of thing. Fridge overnight. Cut into 1” cubes.

Store in the fridge.