Brownie Batter Chia Pudding

Brownie Batter Chia Pudding

Brownie Batter Chia Pudding excerpted from Super Tonics: 75 Adaptogen-Packed Recipes to Boost Immunity, Sleep, Beauty, and Wellness. Photography by Jocelynne Flor.

Super Tonics: 75 Adaptogen-Packed Recipes to Boost Immunity, Sleep, Beauty, and Wellness by Meredith Youngson

So many of us suffer from exhaustion, anxiety, and irritability, or struggle with a challenged immune system and would benefit from taking our well-being into our own hands. While the interest in nature’s powerful superfoods is becoming mainstream, the missing link for many is the ability to put the information into practice in our day-to-day lives.

Holistic nutritionist Meredith Youngson, founder of Lake & Oak Tea Co., improved her mental and physical health through the teas and drinks she concocted for herself. Now she offers readers the opportunity to take that same journey, empowering the wellness-curious to make elixirs at home that optimize health and aid in everything from boosting energy, immunity, and mental well-being to clearing the skin, relieving stress, and improving sleep quality.

Super Tonics includes:

  • 75 fresh and accessible recipes such as Clean Green Energy Tonic, Cucumber Mint Hydrator, and Wind-Me-Down Golden Mylk
  • a clever framework to design your perfect morning
  • 10 ways to feel good right now
  • healthy strategies for getting better rest

Whether it’s your first sip of green tea in the morning to help wake you up or the last sip of chamomile at the end of the day to usher you into a more restful night’s sleep, these elixirs give comfort, nourishment, and pleasure.

Super Tonics: 75 Adaptogen-Packed Recipes to Boost Immunity, Sleep, Beauty, and Wellness is available at, and

Brownie Batter Chia Pudding

What are your thoughts on dessert for breakfast? When it’s packed with gut-loving fibre and healthy fats and still manages to be delicious, I tend to be on board. This combination of creamy coconut milk and rich raw cacao makes for a super-craveable chia pudding that is, dare I say . . . almost like brownie batter. Crown the pudding with granola and berries and you’ve become #brunchgoals. Canned full-fat coconut milk produces the best flavour and mouthfeel for this chia pudding, but your favourite plant milk will also work just fine.

 makes 2 servings

1 cup canned full-fat coconut milk, plus more as needed

½ cup water

1 tablespoon raw cacao powder

1 to 2 tablespoons maple syrup

¾ teaspoon vanilla extract

¾ teaspoon chaga powder (optional)

Pinch of salt

3 tablespoons chia seeds (see page 28)

Granola, toasted coconut flakes, strawberries, and/ or raspberries, for serving (optional)

In a medium-sized jar or bowl, combine the coconut milk, water, cacao, 1 tablespoon of the maple syrup, the vanilla, chaga (if using), and salt. Whisk well. Stir in the chia seeds. Taste and add the remaining 1 tablespoon maple syrup if necessary.

Cover and refrigerate for at least 3 hours or overnight, until the chia seeds have absorbed the liquid and the mixture has a pudding-like consistency. (If the mixture is thicker than desired, stir in a splash of water or milk.)

Serve with any or all of the suggested toppings.

Recipe reprinted with permission from appetite by Random House.

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